Try this Tiny Pasta Stew recipe, or contribute your own.
Suggest a better description(*) Better than Bouillon, or The Organic Gourmet (*) Use alphabets, little stars, orzo or tiny circles -- or use a combination of them all. The child in your life will love this, and so will the child in you. Bring the vegetable broth to a boil in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes or until the carrots are just tender, then add the zucchini, optional summer squash and corn. Simmer for another 5 minutes or until all the vegetables are perfectly tender. Stir in the peas, tofu and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons. Makes 5 cups (serves 4 to 6) Prep: 30 minutes. PER SERVING: 308 cals, 6.5 g fat, 18.8% Cook the pasta in advance and store it in an airtight container in the refrigerator. Then you can make this dish on short notice when the need arises. kitpatH Nov97 Recipe by: Mollie Katzens Vegetable Heaven
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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