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Ingredientes
- 8 ounce Pasta *
- 2 Tbsp. Safflower Oil Sm Onion, minced (1/4 c.) Clove Garlic, chopped
- 1 1/2 c. Sliced Mushrooms (4 ounce)
- 2 x Med Zucchini, sliced Lg Tomato, cubed
- 15 ounce Can Chick peas,liquid removed(1.5 c
- 6 ounce Can Tomato paste (2/3 c)
- 2 tsp Curry pwdr, to taste
- 1 c. Water
- 1/4 tsp Black pepper
Direcciones
- * Preferably thin egg noodles or possibly whole wheat spaghetti GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water.
- Curls will form in about 15 min) Boil a large pot of water; cook pasta till al dente. While pasta is cooking, heat oil in a saucepan. Add in onion, garlic, mushrooms, and zucchini. Saute/fry till zucchini is tender but not mushy. Stir in remaining ingredients and cook over medium heat, covered, for about 8 min. When pasta is done, drain well. Spoon vegetables over pasta. Garnish with scallion curls. VARIATIONS: - add in 1-2 t finely chopped gingerroot; saute/fry with vegetables - serve on beds of warm cooked brown rice serve on couscous
- NOTE: Vegans are strict vegetarians who eat neither animal flesh nor animal products, including all dairy products. This dish would fit into a vegan diet. The chick peas and pasta complement each other to create a complete protein.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 83 | 18% |
| Total Fat 9.53g | 12% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 689mg | 29% |
| Potassium 1093mg | 31% |
| Total Carbs 80.43g | 21% |
| Dietary Fiber 10.2g | 34% |
| Sugars 8.75g | 6% |
| Protein 16.85g | 27% |
