2 tb Stock, Vegetable;*

1 ea Pepper, red; seeded and

coarsely chopped 1 ea Pepper, green; seeded and

coarsely chopped 1 ea Pepper, yellow; seeded and

coarsely chopped 2 sm Zucchini; cut into 1/2 inch

slices 1/2 md Onions, red; chopped

1 cl Garlic; minced

14 oz Tomatoes, whole; peeled in

sauce 4 lg Tomatoes, sun dried; softend

& chopped 2 tb Fresh oregano; chopped or

1/2 tsp dried 2 tb Fresh basil; chopped or

1/2 tsp dried 1/2 ts Salt, sea;

1/2 ts Pepper, black; freshly grnd

4 ea 2 1/2 oz servings of your

favorite pasta PER SERVNG=1C PASTA&1C SAUCE 280 x *cals

1 7/8 x *gm fat

481 1/4 x *mg sodium Heat a large skillet. Add the stock and all the ingredients except the pasta. Cover and cook over medium low heat for 15 to 20 minutes, or until al dente. Cook the pasta according to the package directions. Drain well and serve with the vegetable sauce. Makes 4 servings. One serving is equal to 1 cup pasta and 1 cup sauce. *I used the water from soaking the sun dried tomatoes instead of the vegetable broth. We really enjoyed this, it's DELICIOUS! From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE