Monday, May 16, 2011

RANCH GARDEN NOODLES

My children like anything with spaghetti noodles. Top it with ranch, and you have a hit. The tofu adds protein and makes it creamy (use silken, not the regular kind). Eggplants are tricky veggies; I always have a hard time figuring out how to incorporate them into a dish. Here, they are a nice accompaniment. Eggplants are good because they are an excellent source of dietary fiber, and they are a very good source of vitamins B1, B6 and potassium. You know the drill with broccoli – it’s green, therefore, it must be good for you! The kids liked it and ate it. Not much else to say about this one.

Ingredients:
10 oz. pasta (I use angel hair, broken in half)
1lb silken tofu
1 pkg. ranch dressing mix
2 Tbs. olive oil
1 tsp. garlic, minced
1 small eggplant, peeled and cut into small cubes
1 heaping cup broccoli, cut into small flowerets
1 small onion, chopped
1 cup small grape tomatoes, halved

Directions:
Cook pasta according to directions. Blend tofu and dressing mix in blender until smooth. In large frying pan, heat olive oil over medium-high heat. Add garlic, eggplant, broccoli and onion. Saute until soft, about 10 minutes or until veggies are soft and eggplant is starting to brown – stirring occasionally. Add tomatoes and cook for 2 minutes more. In a large bowl, combine noodles, veggies and ranch sauce. Serve!

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