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Teeny Pasta Stew Recipe

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This recipe for Teeny Pasta Stew is from Nutrition Balance Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups vegetable broth, bouillon, low sodium
3/4 cup chopped carrots, raw
1/2 cup zucchini, raw
1/2 cup sliced squash, summer, raw
1/2 cup corn, white
1/2 cup peas, green, frozen, unprepared
1/2 cup tofu
4 cups broth, chicken, 100% fat free, 30% less sodium
1 cup whole wheat pasta or cous cous, dry
Directions:
Directions:
Bring bouillon to a boil in a medium saucepan. Add carrots, lower to simmer and cook 5 minutes.
Add zucchini, summer squash, corn, and cook 4-5 minutes.
Stir in peas and tofu or beans, and cooked pasta. Simmer additional 2 minutes and serve.
Number Of Servings:
Number Of Servings:
4 (8 oz.) cups
Personal Notes:
Personal Notes:
Beans can be substituted for the pasta and/or tofu or simply added to increase nutrition.

Nutritional Values
Calories 142
Calories from Fat 11
Total Fat 1 gm
Saturated Fat 0 gm
Cholesterol 0 mg
Sodium 370 mg
Total Carbohydrate 24 gm
Dietary Fiber 2 gm
Sugars 1 gm
Protein 9 gm

 

 

 

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