Pepper-And-Tomato Soup

INGREDIENTS:

FORMATTED BY S.GRABOWSKI
12 oz Penne or ziti 2 c Broccoli florets
2 tb Olive oil 2 c Chopped zucchini
1 1/2 c Chopped onion 1 c Sugar snaps (remove string)
3 Minced cloves garlic -OR-
3 c Chopped plum tomatoes Snow peas
1/2 c Water 1/2 c Jullien carrots
1/2 ts Salt 2 tb Chopped parsley
1/2 ts Sugar 1/2 c Grated Parmesean

Cook the pasta according to directions on the package; drain. While the pasta is cooking, heat the oil over medium-high heat in a 3-quart saucepan. Add the onion and garlic, and cook, stirring, until softened. Add the tomato, water,salt and sugar.Cook, stirring often, for 10 minutes. Add the broccoli, zucchini, sugar snaps, carrot and parsley. Cook, stirring until the vegetables are tender-crisp. Stir in the Parmesean. Serve over the pasta.

Calories: 481 Protein: 17.2 grams Carbohydrate: 81.9 grams Fiber: 8.7 grams Total fat: 10.0 grams Saturated fat: 2.1 grams Cholesterol: 3.9 mg Sodium: 395 mg