Heat a large skillet. Add the stock and all the ingredients except the pasta. Cover and cook over medium-low heat for 15 to 20 minutes, or until al dente. Cook the pasta according to the package directions. Drain well and serve with the vegetable sauce. Makes 4 servings. One serving is equal to 1 cup pasta and 1 cup sauce. *I used the water from soaking the sun-dried tomatoes instead of the vegetable broth. We really enjoyed this, its DELICIOUS! From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4|
|Calories from Fat: 24 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 61.3mg||19 %|
|Sodium 403.4mg||14 %|
|Potassium 819.2mg||22 %|
|Total Carbohydrate 61.4g||18 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 57.1g|
|Protein 12.7g||18 %|
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Calories per serving: 311
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