INGREDIENTS:1 cup sliced mushrooms
½ cup chopped onion
1 garlic clove, minced
1 Tbsp. soybean oil
12 oz. frozen soy crumbles
2 cans (14.5 oz. ea.) cut tomatoes
2 cups zucchini, cut into ½ inch x ½ inch x 2 inch strips
¼ cup dry red wine
1 tsp. Italian seasoning
Salt to taste
¼ tsp. ground red pepper
12 oz. soy or regular pasta
2 Tbsps. parsley, minced
Parmesan cheese to taste (optional)DIRECTIONS:1. In a large saucepan, sauté onion, mushrooms and garlic in oil until onion is tender.
2. Add soy crumbles, tomatoes, zucchini, wine and seasonings; bring mixture to a boil, reduce heat and simmer 20 to 30 minutes or until sauce thickens.
3. Cook pasta according to package directions. Ladle sauce over cooked pasta and garnish with parsley.
NUTRITIONAL INFORMATION: Calories 200 (22% from fat); Fat 6g (sat. .47g); Protein 16g; Carbohydrates 28g; Chol. 19mg (cholesterol per day 1%); Sodium 426mg (sodium per day 18%); Fiber 6g (fiber per day 3%)
SERVINGS:6 servingsFrom:Recipe from the United Soybean Board
PHOTO CREDIT:Photo Credit: UNITED SOYBEAN BOARD
