Tomatoes and carrots grow better when planted side-by-side in the garden—and they taste great together too.
- 2 Tbs. olive oil
- 2 medium-size onions, coarsely chopped (about 2 cups)
- 1 large green pepper, cut into 1 1/2-inch strips
- 3 large cloves garlic, minced (1 Tbs.)
- 1 28-oz. can diced tomatoes
- 2 8-oz. bags baby carrots, halved diagonally
- 1 8-oz. pkg. Italian-flavored baked tofu, cut into cubes
- 1 Tbs. rubbed dried sage
- 1 bay leaf
- 12 oz. linguine or other pasta
1. Heat olive oil in large pot over medium heat. Add onions and pepper, and cook 5 to 7 minutes, or until softened, stirring often. Add garlic, and cook 1 minute more, or until fragrant.
2. Stir in tomatoes, carrots, tofu, sage, and bay leaf. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer about 1 hour, or until carrots are tender. Remove bay leaf.
3. After cacciatore has simmered about 45 minutes, cook pasta according to package directions. Serve cacciatore over pasta.
- Calories: 211
- Carbohydrate Content: 21 g
- Fat Content: 8 g
- Fiber Content: 5 g
- Protein Content: 12 g
- Saturated Fat Content: 1 g
- Sodium Content: 512 mg
- Sugar Content: 11 g