Chopped Zucchini
Sliced Mushrooms
Sliced Mushrooms
Chopped Onions
Chopped Parsley
Chopped Parsley
Dash of Red Pepper Sauce
2 Tbsp Homemade Red Sauce*
56g Pasta (Dry)
2 Tbsp Homemade Red Sauce*
56g Pasta (Dry)
{Re: Veggies... you want to have 1/2 cup of Veggies when you are finished, so on average, it will be 1/4 of the Eggplant, Zucchini, and Mushrooms.}
Instructions:
In a non-stick skillet, saute the first 5 ingredients until softened, using the mushrooms for natural moisture, then remove from heat. If necessary, add water as you saute.
Add the 2 Dashes of Red Pepper Sauce to the Homemade Red Sauce and Pour over top of the Pasta of choice.
Place 1 cup of the cooked ingredients over the pasta & Homemade Red Sauce.
*Homemade Red Sauce:
In a sauce pan simmer 1 can tomato paste, 1 jar Pomodoro Tomatoes for 2 hours. Add 1 tsp. Oregano, Basil & Garlic. (You can Freeze the Leftover Sauce)
Instructions:
In a non-stick skillet, saute the first 5 ingredients until softened, using the mushrooms for natural moisture, then remove from heat. If necessary, add water as you saute.
Add the 2 Dashes of Red Pepper Sauce to the Homemade Red Sauce and Pour over top of the Pasta of choice.
Place 1 cup of the cooked ingredients over the pasta & Homemade Red Sauce.
*Homemade Red Sauce:
In a sauce pan simmer 1 can tomato paste, 1 jar Pomodoro Tomatoes for 2 hours. Add 1 tsp. Oregano, Basil & Garlic. (You can Freeze the Leftover Sauce)
Since you are going to have a Pasta, DON'T double up and have a bread too, instead, go for a salad with fruit mixed in and you could have a Renee's Yogurt Cesar Dressing. ♥
Enjoy!!
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