I made this last night and I have to say I was in love. I am a pasta fan anyway….but I am also a fan of veggies. I have learned that I will continue to be fat if I continue to eat what my family wants to eat all of the time. I am sick of fighting with them, honestly. I tried to give them vegetarian soup this week & it didn’t work out. 🙁 I really thought they wouldn’t notice…but they did. I am trying to eat better. Less fast food. Less bad stuff all the way around. So if I have to make two meals..I guess I may have to do that.
So while they had hot dogs, baked potatoes & sauteed veggies……I made this pasta last night and I am glad I get to eat it for the next week. LOL
1 box of small shell pasta ( 16 oz) I put this is a pot to boil for just a few minutes. I didn’t want it all the way cooked. So put in a boiling pot for about 5 minutes. take off & drain.
I put a tablespoon of olive oil in a pot
1 cup of chopped onion
saute until onion is translucent
1 eggplant chopped into cubes
1 small head of chopped cabbage
1 zucchini ( mine was a large one)
1 container of fresh mushroom
6-7 large tomatoes cut into fourths
2 tablespoons of Knorr chicken boullion
2 tablespoons of crushed red pepper
1 clove of fresh minced garlic
2 packets (or 1 box) of Lipton savory garlic & herb soup mix. ( you can find it next to the onion soup mix…click here for a link to see what it looks like)
I cooked all of the ingredients in a pot for about 5 minutes with the lid on so the veggies could break down a bit and get some juice. Then I added the partly cooked pasta to the pot. Let it cook until all veggies and pasta cooked thoroughly.
You could add some Parmesan cheese to your serving if you like.
I think it is filling and yummy! I know you could add many different veggies …this is just what I had on hand.
This is really low calorie. I added all the ingredients and thought it made 10 healthy size servings…which worked out to be about 300 calories with the Parmesan cheese added.
Let me know if you try it!