Fish

SPRING VEG WITH SHELLS takes several minutes to prepare.

SPRING VEG WITH SHELLS takes several minutes to cook.

SPRING VEG WITH SHELLS makes 11 servings.

The ingredients for SPRING VEG WITH SHELLS are:

MEDIUM PASTA SHELLS 500
RED BELL PEPPER 80
CAPSICUM 100
TOMATOES 500
OIL 60
CARROT FINELY CHOPPED 150
ONION CHOPPED 150
MUSHROOMS SLICED 100
ZUCCHINI 100
VEG STOCK 200
FRESH BASIL SLICED 5
SALT 5
PEPPER POWDER 3
WATER 300

Here is how you make SPRING VEG WITH SHELLS:

CUT THE RED BELL PEPPERS IN HALF, CUT OUT OF THE CORES & SCRAPE AWAY THE SEEDS. CUT INTO 1/4-INCH STRIPS.CORE THE TOMATOES & CUT A SMALL "X" IN THE END OPPOSITE THE CORE.BLANCH THE TOMATOES IN A SMALL SAUCEPAN OF BOILING SALTED WATER JUST UNTIL THE SKINS ARE LOOSENED. ABOUT 10 SECOND FOR A ROUND TOMATOES, OR UPTO 1 MINUTE FOR TOUGH SKINNED PULP TOMATOESDRAIN THE TOMATOES IMMEDIATELY & PLACE THEM IN A BOWL OF COLD WATER.WHEN COOL, DRAIN THE TOMATOES & SLIP OFF THE SKINS.CUT THE TOMATOES IN HALF & SCRAPE OUT THE SEEDS. CUT THE TOMATOES IN 1/2- INCH CUBES.PREPARE PASTA ACCORDING TO PACKAGE DIRECTIONS.WHILE PASTA IS COOKING, HEAT 1 TBSP OF BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT.ADD THE CARROT & ONION & COOK UNTIL SOFTENED, ABOUT 4 MINUTES. ADD THE TOMATOES & COOK, STIRING OCCASIONALLY, FOR 3 MINUTES.ADD THE MUSHROOMS,VEG STOCK, BASIL, & RED BELL PEPPERS. STIR WELL.ADD THE REMAINING BUTTER, INCREASE THE HEAT TO HIGH & COOK, STIRRING CONSTANTLY, UNTIL THE SAUCE IS BOILING & THE BUTTER IS COMPLETED MELTED.DRAIN PASTA & TRANSFER TO A SERVING BOWL POUR VEGETABLE SAUCE OVER PASTE & TOSS LIGHTLY.ADD SALT & PEPPER TO TASTE & SERVE IMMEDIATELY.Number of Servings: 11Recipe submitted by SparkPeople user WORLDFOOD.

The nutritional information for SPRING VEG WITH SHELLS is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 166.1

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 198.9 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 4.3 g
• Protein: 4.2 g