Posted by: admin : Category:
Main Dish,
Pasta,
Southern,
Vegetarian
Ingredients:
- 6-8 oz of pasta, cook according to package directions
- 2 tablespoons oil
- 1 bell pepper, chopped
- 1/2 onion, chopped
- 2 fresh garlic cloves, cut up into tiny pieces
- handful of sliced mushrooms
- 1 15 oz can of black-eyed peas
- 1 10 oz package of frozen okra
- 15 oz pasta sauce, any kind
Directions:
While the pasta is cooking make the sauce as follows:
- In a large skillet on high heat, heat oil for 1 minute. Stir in pepper, garlic, onion and mushrooms, cook 3 minutes.
- Add black-eyed peas, okra and pasta sauce. Stir. Turn heat to low, cover and cook 30 minutes.
- Serve over hot drained pasta.
Serves: 2 Time: 35 minutes
Source: Starving Students Vegetarian Cookbook by Dede Hall
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Salad:
- 2 cups cold leftover cooked pasta
- 1 zucchini, chopped into 1/4″ pieces
- Handful each frozen corn, and frozen petit peas (rinse in cold water to quick thaw and drain on paper towels)
- 3 green onions, thinly sliced
- 1 4 oz can chopped black olives, drained
- handful cherry tomatoes
- couple handfuls shredded mozzarella cheese
Toss all ingredients together in a salad bowl
Dressing:
- 1 6 oz container plain yogurt
- 2 garlic cloves, finely chopped (minced)
- 1 tablespoon mayonnaise
- 4 fresh basil leaves, cut up (or 1 teaspoon dried basil.)
- Pinch of dried oregano
Mix all ingredients together in a small jar or cup. When ready to eat, pour dressing over salad and toss to mix well.
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Ingredients:
- 3 crushed fresh or low sodium canned tomatoes
- 1/2 cup chopped mushrooms
- 1/2 cup chopped bell pepper
- 1/2 cup chopped carrot
- 1/2 cup chopped onion
- 1/2 cup red grape juice
- 2 clove garlic minced
- 2 tbs honey
- 1/2 tsp dried basil leaves
- 1/2 tsp dried Rosemary leaves
- 1/2 tsp dried Oregano leaves
- 1/2 tsp dried thyme leaves
- 1/4 tsp black pepper
- 4 egg whites, lightly beaten
- 1 1/2 cups nonfat ricotta cheese or cottage cheese
- 8 ounces lasagna noodles, cooked, drain well
- 1 pound fresh spinach, wash, drain and chop
- 4 ounces nonfat mozzarella cheese, grated
Directions:
- Place tomatoes, mushrooms, red peppers, carrot, onion, grape juice, garlic, honey, basil, rosemary, oregano, thyme and black pepper in a large, heavy sauce pan. Simmer for 20 minutes.
- Preheat oven to 350 degrees F
- Mix together the egg whites and the ricotta or cottage cheese. Set aside.
- Assemble - Place a layer of tomato sauce in the bottom of a 9 x 1 3 inch casserole dish. Cover the sauce with a layer of cooked lasagna noodles. Spread ricotta-egg mixture over noodles and top with layer of spinach. Add another layer of noodles, another layer of sauce and finish with grated mozzarella.
- Bake for 35 minutes. Let stand 15 minutes before cutting.
Source: 500 Fat Free Recipes
Servings: 6
Nutrition Info:
- Calories: 227
- Fat: 1 g
- Protein: 15 g
- cholesterol: 3.8 mg
- Carbs: 36 g
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