VEGETABLE BOLOGNESE PASTA WITH GARLIC SOUP
Ingredients
1 medium size zucchini cut in half
1 medium size squash cut in half
2 tbspn diced onion
1 tbspn diced garlic
2 tbspn diced carrots
3 tbspn diced ripe tomatoes
1 tbspn tomato paste
1 tbspn fresh basil chopped
½ tspn black pepper
½ tspn Italian seasoning
1 tspn paprika
1 tspn canola oil
VEGETABLE PASTA PREPARATION
Take one half of the zucchini and squash and run through the spiral cutter to make raw pasta. Place in skillet and sauté for 4 minutes to tenderize the "noodles."
BOLOGNESE SAUCE PREPARATION
Place oil in pan and add all other ingredients. Saute till tender and puree the tomatoes by pressing into pan and make the sauce consistent.
GARLIC SOUP
Ingredients
½ tspn canola oil
4 cloves of garlic pressed and minced
1 tspn rice flour
1 tspn margarine
1 cup skim milk
1 tbspn fat free sour cream
1 tspn fat free cream cheese
2 tbspn vegetable stock salt free and fat free
1 tspn parsley diced
½ tspn grated parmesan
1 tspn salt free blackened seasoning:
GARLIC SOUP PREPARATION
Saute garlic cloves in oil till lightly brown. Add flour, margarine and make roux. Add milk, cream cheese and sour cream and whisk till smooth. Add stock and blackened seasoning. Garnish soup with parsley and parmesan
