Someone wanted a recipe for whole wheat pasta. Here is one that we have enjoyed! [img]smile.gif[/img]

Whole Wheat Pasta and Vegetable Medley
(from WW Favorite Recipes)

Servings: 2

1 TBS. oil
1 C. each thinly sliced carrots, sliced onions, sliced succhini, sliced mushrooms, and broccoli florets
4 oz. Muenster cheese, shredded, divided
1 C. each tomato juice and cooked whole wheat ziti macaroni
1 tsp. each chopped fresh basil and Italian flat-leafed parsley
Dash pepper

In 10 inch skillet or a wok, heat oil; add carrots and cook, stirring quickly and frequently, until carrots are tender, 1-2 minutes. Add onions, zucchini, mushrooms, and broccoli and continue stir-frying until veggies are tender-crisp. Remove skillet or wok from heat and stir in 2 oz. of cheese, the tomato juice, pasta, basil, parsley, and pepper.

Preheat oven to 350 degrees. Transfer macaroni mixture to 2-quart casserole and spring with remaining 2 oz. cheese. Bake until cheese is melted and mixture is bubbly, about 20 minutes.

Calories: 454, Fat:25, Fiber: 4 Points: 10
This recipe could be further *lightened* by using less cheese, or a RF cheese. However, it's WONDERFUL *as-is*!!

Let me know what you think if you try it! I have written, "Delicious! Filling and satisfying..."
This dish also *freezes and reheats* WELL. Carol