Italian-Style Vegetables with Pasta

By Hklbrries

Fresh, seasonal vegetables are sauteed in vegetable stock instead of oil to release their flavors. Fresh herbs and reconstituted sun-dried tomatoes add authentic Italian taste to this savory tomato-based pasta sauce.

Ingredients

• 2 tbsp vegetable stock
• 1 red bell pepper, seeded and coarsely chopped
• 1 yellow bell pepper, seeded and coarsely chopped
• 1 green bell pepper, seeded and coarsely chopped
• 2 small zucchini, cut into 1/2-inch slices
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 1 (14-ounce) can whole peeled tomatoes in sauce
• 4 large sun-dried tomatoes, softened and chopped
• 2 tbsp chopped fresh oregano or 1/2 tsp dried
• 2 tbsp chopped fresh basil or 1 tsp dried
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 (2 1/2-ounce) servings of your favorite pasta

Details

Servings 4

Preparation

Step 1

Heat a large skillet. Add the stock and all the ingredients except the pasta. Cover and cook over medium-low heat for 15 to 20 minutes, or until al dente.

Cook the pasta according to the package directions. Drain well and serve with the vegetable sauce.

Nutrition Information:
Per (1 cup pasta and 1 cup sauce) serving
280 calories
1.9 g fat
0 mg cholesterol
481.2 mg sodium