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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A pasta-based dish with tofu, tomatoes, carrots, and other veggies. From VT May/June 2006 Ingredients:
2 tablespoons olive oil |
2 medium onions, coarsely chopped (2 cups) |
1 large green pepper, cut into 1 1/2 inch strips |
3 large garlic cloves, minced (1 tablespoon) |
1 (28 ounce) can diced tomatoes |
2 (8 ounce) packages baby carrots, halved diagonally |
1 (8 ounce) package italian flavored baked tofu, cubed |
1 tablespoon dried sage |
1 bay leaf |
12 ounces linguine or 12 ounces other pastas |
Directions:
1. In large pot, heat olive oil over medium heat.
2. Add onions and pepper. Cook 5-7 minutes, or unti softened, stirring often.
3. Add garlic. Cook 1 minute, or until fragrant.
4. Stir in tomatoes, carrots, tofu, sage, and bay leaf. Season with salt and pepper, if desired.
5. Cover. Reduce heat and simmer until carrots are tender (about 1 hour).
6. Cook pasta according to package directions (you can do this while you're simmering the cacciatore.).
7. Remove the bay leaf and serve the cacciatore over the cooked pasta.
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