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Saucy Veggie Spirals
This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it Riga-Tonya. Either way, it's a quick, wonderful way to prepare some yummy vegetables for your kids. —Sandra Eckert, Pottstown, Pennsylvania
Ingredients
- 8 ounces uncooked gluten-free spiral pasta
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped
- 1 large sweet red or green pepper, coarsely chopped
- 1 medium zucchini, halved lengthwise and sliced
- 1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
- 2 cups gluten-free meatless pasta sauce
Directions
- 1. Cook pasta according to package directions; drain.
- 2. Meanwhile, in a large skillet, heat oil over medium heat; saute onion, pepper and zucchini until crisp-tender, 6-8 minutes. Stir in tofu and pasta sauce; heat through. Stir in pasta.
Nutrition Facts
1-1/4 cups tofu mixture with 2/3 cup pasta: 267 calories, 7g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 43g carbohydrate (8g sugars, 4g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.
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