This simple, straightforward meal is ideal for students away from home – just throw everything into a pot and simmer it up to share with roommates. Use whole wheat pasta for a slightly chewier texture.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2007
Ingredients
Method
In large pot, saut?eef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.Add onion, garlic, basil, oregano, salt and pepper; cook, stirring occasionally, until softened, about 3 minutes.
Add celery, carrot, yellow pepper, tomatoes, tomato paste and 2 cups (500 mL) water; bring to boil. Stir in pasta; reduce heat, cover and simmer, stirring occasionally, until pasta is tender but firm, about 15 minutes.
Stir in olives (if using), Parmesan cheese and parsley.
Nutritional facts Per serving: about
- Sodium 819 mg
- Protein 36 g
- Calories 572.0
- Total fat 18 g
- Cholesterol 68 mg
- Saturated fat 8 g
- Total carbohydrate 67 g
%RDI
- Iron 43.0
- Folate 55.0
- Calcium 19.0
- Vitamin A 76.0
- Vitamin C 143.0
