• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tiny Pasta Stew

  • Recipe Submitted by on

Category: Vegetarian, Low Fat

 Ingredients List

  • 4 c Vegetable bouillon; (*)
  • 1/2 c Carrots; dice (the size of
  • -tiny peas)
  • 1/2 c Zucchini; diced
  • 1/2 c Yellow summer squash; diced
  • 1/2 c Baby corn; in 1/4-inch
  • -slices
  • 1/2 c Small peas
  • 1/2 c Firm tofu; diced
  • 1 c Cooked tiny pasta; (*)
  • -(about 4 oz. uncooked)


(*) Better than Bouillon, or The Organic Gourmet (*) Use alphabets, little
stars, orzo or tiny circles or use a combination of them all. The child
in your life will love this, and so will the child in you.

Bring the vegetable broth to a boil in a medium-small saucepan. Add the
carrots, and lower the heat to a simmer. Cook for 5 minutes or until the
carrots are just tender, then add the zucchini, optional summer squash and
corn. Simmer for another 5 minutes or until all the vegetables are
perfectly tender.

Stir in the peas, tofu and cooked pasta, and simmer for just a couple of
minutes longer. Serve hot or very warm in small bowls with small spoons.
Makes 5 cups (serves 4 to 6) Prep: 30 minutes. PER SERVING: 308 cals, 6.5 g
fat, 18.8%

Cook the pasta in advance and store it in an airtight container in the
refrigerator. Then you can make this dish on short notice when the need

kitpatH Nov97

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