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This nutritious blend of pasta and veggies makes a versatile and colorful side dish with a variety of entrees. Debbie Balta - Elizabeth, Pennsylvania
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 157 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 359 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.
Originally published as Vegetable Medley in Simple & Delicious March/April 2010, p22
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on Mar. 31, 2013 by sschedlbauer51@yahoo.com
This was tasty as is, but I would sauté fresh mushroom with some garlic to add a little more kick. The canned button mushroom were a little too rubbery and bland for my taste.
Reviewed on Jan. 06, 2013 by ahd605
i change it a little i used fresh green beens cooked the same way did not add tomatos but did use parmesian cheese on top servered with tuscan chicken i cooked on grill and cranberrys on the side
Reviewed on Aug. 17, 2011 by watermelonman
Made this without the pasta, using cauliflower, green beans and red bell pepper, with basil from our garden, dried. Yum!
Reviewed on Aug. 02, 2010 by s_pants
My husband loved this! I thought it needed a bit more seasoning, not sure what though.
Reviewed on May. 26, 2010 by Sharon Henning
this goes great with the Tuscan chicken.Made for my husband and he said to make that again.
this goes great with the Tuscan chicken.
Made for my husband and he said to make that again.
Reviewed on May. 06, 2010 by robinlaz
It was easy and tasty. I will make it for Mother's Day at our family get together.
Reviewed on Mar. 27, 2010 by Missa1968
Delicious and easy enough that my 9-year old cooked most of this recipe with only a little assistance from me!
Reviewed on Mar. 11, 2010 by mkfrazier
Nice blend of flavors. We used a large tomato, which seemed about right. There was plenty of sauce to coat the veggies and pasta. Excellent recipe.
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