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Name: Linguine with Red Bell Pepper and Tvp Sauce (Modified, But N
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 lb Red bell peppers; cut into; 2 tb Minced fresh parsley;; 1/4 c Fatfree parmesan cheese;; 1 lb Linguine; 1 c TVP combined with 1 c.; 2 tb Chopped fresh basil; or 1; 1 lg Onion; thinly sliced; 1/2 ts Salt; 1/4 ts Black Pepper freshly ground; 1 1/2 c Vegetable stock

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INGREDIENTS

2 lb Red bell peppers; cut into
2 tb Minced fresh parsley;
1/4 c Fatfree parmesan cheese;
1 lb Linguine
1 c TVP combined with 1 c.
2 tb Chopped fresh basil; or 1
1 lg Onion; thinly sliced
1/2 ts Salt
1/4 ts Black Pepper ; freshly ground
1 1/2 c Vegetable stock

Servings

INSTRUCTIONS

This is for Patricia, who was looking for TVP recipes without tomatoes. This comes from "366 Healthful Ways to Cook Tofu and Other Meatless Alternatives", by Robin Robertson. Its a pretty good veggie cookbook that was given to me as a joke gift by my mom (she thinks tofu is for weirdos ;-). It is not a fatfree cookbook, but many of the recipes can be easily modified. This sauce provides a light and refreshing change from tomato sauce. In a large skillet, cook onions and peppers in water or broth over moderate heat, stirring frequently, until the onion slices turn translucent, about 10 minutes. Add basil, salt, and pepper and cook for another 5 minutes or so, until the peppers are tender. Add 1 cup of the stock to the skillet and cook for 5 minutes longer. Pour the pepper sauce into a food processor or blender, and puree until it is the consistency of a thick tomato sauce. Transfer sauce to a saucepan, add the TVP, and cook over medium heat until heated through, 2 to 3 minutes. If the sauce is too thick, thin it with the remaining broth until it is the desired consistency. In the meantime, cook the pasta in a large pot until tender but still firm (follow package directions). Drain well, and toss the pasta with the hot sauce in a serving bowl. If desired, garnish with parmesan cheese and parsley. Makes 4 to 6 servings. Posted to fatfree digest V98 #010 by sconyers@ix.netcom.com on Jan 10, 1998

NOTES

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Linguine with Red Bell Pepper and Tvp Sauce (Modified, But N

2 lb Red bell peppers; cut into
2 tb Minced fresh parsley;
1/4 c Fatfree parmesan cheese;
1 lb Linguine
1 c TVP combined with 1 c.
2 tb Chopped fresh basil; or 1
1 lg Onion; thinly sliced
1/2 ts Salt
1/4 ts Black Pepper freshly ground
1 1/2 c Vegetable stock

This is for Patricia, who was looking for TVP recipes without tomatoes.  This comes from "366 Healthful Ways to Cook Tofu and Other Meatless  Alternatives", by Robin Robertson. Its a pretty good veggie cookbook that  was given to me as a joke gift by my mom (she thinks tofu is for weirdos  ;-). It is not a fatfree cookbook, but many of the recipes can be easily  modified.    This sauce provides a light and refreshing change from tomato sauce.    In a large skillet, cook onions and peppers in water or broth over moderate  heat, stirring frequently, until the onion slices turn translucent, about  10 minutes. Add basil, salt, and pepper and cook for another 5 minutes or  so, until the peppers are tender. Add 1 cup of the stock to the skillet and  cook for 5 minutes longer. Pour the pepper sauce into a food processor or  blender, and puree until it is the consistency of a thick tomato sauce.  Transfer sauce to a saucepan, add the TVP, and cook over medium heat until  heated through, 2 to 3 minutes. If the sauce is too thick, thin it with the  remaining broth until it is the desired consistency.    In the meantime, cook the pasta in a large pot until tender but still firm  (follow package directions). Drain well, and toss the pasta with the hot  sauce in a serving bowl. If desired, garnish with parmesan cheese and  parsley.    Makes 4 to 6 servings.    Posted to fatfree digest V98 #010 by sconyers@ix.netcom.com on Jan 10, 1998

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Nutrition

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Serving Size: 1 Serving (1711g)
Recipe Makes: 1 Servings

Calories: 1317
Calories from Fat: 94 (7%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 4.3g
Cholesterol 327mg		101 %
Sodium 1528mg		53 %
Potassium 846.3mg		22 %
Total Carbohydrate 252g		74 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 251.1g
Protein 51.1g		73 %
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Calories per serving: 1317

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