Rating: 3 stars
1 Ratings
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Elbow macaroni or other short pasta also will work in this Italian-accented dish. Pesto and Parmesan round out the flavor at the end of the cooking time.

Recipe by Cooking Light March 2005

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; sauté 4 minutes. Stir in water and the next 4 ingredients (through broth). Cover; bring to a boil. Stir in pasta; cook, uncovered, for 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with cheese.

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Nutrition Facts

324 calories; calories from fat 28%; fat 10.2g; saturated fat 2.3g; mono fat 4.7g; poly fat 1.7g; protein 15.2g; carbohydrates 43.7g; fiber 10.4g; cholesterol 6mg; iron 3.1mg; sodium 560mg; calcium 150mg.
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