This is a fat free pasta dish that is full of authentic Italian flavor. The two types of tomatoes make for a rich and savory sauce and the 3 peppers give it beautiful color.
In my photos you will not see the zucchini or red onion because I had not realized when planning this meal that my daughter had used those up for another dish so I substituted broccoli and yellow onion. Of course using the zucchini and red onions give it a more authentic Italian flavor as well as making it a more beautifully colored dish so use them if you have them but know that you can substitute if you need to and it still tastes wonderful.
- A Tomato contain approximately 40-50% of your daily value of vitamin C.
- One green bell pepper contains twice as much vitamin C as an orange!
- Click here to read more food facts
Italian Vegetable Pasta
2 Tablespoons vegetable broth
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 medium zucchini, chopped
1/2 red onion, chopped
2 cloves of garlic minced
2 14 oz cans stewed tomatoes with sauce
6 large sun-dried tomatoes, softened and chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon agave nectar (or other sweetener)
1/2 teaspoon sea salt (more if desired)
1/4 teaspoon black pepper
1/2 pound of your favorite pasta (use rice or other pasta if you want a gluten free meal)
Soak your sun-dried tomatoes in a small amount of water while you cut all your vegetables then chop them up.
In a large skillet add the stock and chopped vegetables and cook on medium for a couple of minutes to soften. Add your sun-dried tomatoes and all the other ingredients except the pasta and cook on medium-low heat for 15 to 20
minutes or until softened and the flavors are blended together.
Cook the pasta according to the package directions. Drain and serve with the vegetable sauce on top. You could add some vegan cheese or nutritional yeast on top if you want a richer dish. ENJOY!