Preparation time: 15 min.,
Cooking time: 25 min.
Ingredients :
11 ounces fettuccine, or other pasta
2 tsp. unsalted butter
1 Tbs. plus 1 tsp. olive oil
1/2 lb. onions, thinly sliced
3 cloves garlic, minced
1/2 lb. zucchini, cut into 1/2 inch cubes
3/4 tsp. dried ground Basil, or 1/3 cup fresh, chopped
1/8 tsp. salt, (optional) or to taste
11 ounces firm tofu, cut into 1 inch slices
2 Tbs. plus 2 tsp. grated Parmesan cheese
Method :
1. Cook fettuccine in boiling salted water until al dente. Drain.
2. Return pasta to saucepan. Toss with butter and keep warm.
3. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 2-3 minutes, stirring frequently.
4. Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens.
5. Stir in basil, salt and pepper to taste. Transfer vegetables to a platter and keep warm.
6. Add tofu slices to skillet and sauté 4-5 minutes, stirring gently, or until tofu is just cooked throughout.
7. Combine vegetables, tofu and pasta in a serving bowl. Serve with Parmesan.
Per Serving:
calories 646, fat 11.5g, calories from fat: 16%, protein 24.9g, cholesterol 7mg,Carbohydrates 113.2g, dietary fiber 6.3g
Dietary Exchange:
milk : 0.0, vegtable : 0.8, fruit : 0.0, bread : 7.1, lean meat : 0.2, fat : 1.6, sugar : 0.0, very lean meat protein : 0.5
Source : Frontier Natural Products
Formatted by : Chupa Babi: 03.24.08
