This is my daughter Tonya’s favorite meal. Sometimes we make it with rigatoni and call it “Riga-Tonya.” Either way, it’s a great, quick way to prepare some tasty vegetables.
—SANDRA ECKERT POTTSTOWN, PA
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
8 ounces uncooked whole wheat spiral pasta
1 large onion, coarsely chopped
1 large green or sweet red pepper, coarsely chopped
1 medium zucchini, halved lengthwise and sliced
1 tablespoon olive oil
1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
2 cups meatless spaghetti sauce
1. Cook pasta according to the package directions.
2. Meanwhile, in a large skillet, saute onion, pepper and zucchini in oil until crisp-tender.
3. Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture.