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Saucy Veggie Spirals (tofu)




Source of Recipe


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Saucy Veggie Spirals (tofu)

Tasteofhome.com
Quick & Light Bookazine 2014
Not yet rated.
Exchanges
Prep/Total Time: 20 min.
Yield: 6 servings.

This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." Either way, it's a great, quick way to prepare your kids some yummy vegetables. —Sandra Eckert, Pottstown, Pennsylvania

Ingredients:
• 8 ounces uncooked gluten-free spiral pasta
• 1 large onion, coarsely chopped
• 1 large green or sweet red pepper, coarsely chopped
• 1 medium zucchini, halved lengthwise and sliced
• 1 tablespoon olive oil
• 1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
• 2 cups gluten-free meatless spaghetti sauce

Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender.

2. Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture.


Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

1-1/4 cups tofu mixture with 2/3 cup pasta equals 267 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 380 mg sodium, 43 g carbohydrate, 4 g fiber, 11 g protein. ++++ Diabetic Exchanges: 2-1/2 starch, 1 lean meat 1 vegetable 1/2 fat.