Fettuccine+Alfredo

Vegetarian Fettuccine Alfredo [] Catherine Warren Time to Prep: 15 minutes Time to Cook: 30 minutes Serves: 8
 * INGREDIENTS **

1 block firm or extra firm tofu, cut into 1/2 inch cubes Ground Oregano - 3 TBS Basil - 2 TBS Olive Oil - 1 TBS Garlic - 3 TSP (Fresh chopped) Red Ripe Tomatoes - 4 // or //2 cups of Fresh Broccoli Pasta - 16 oz Alfredo Sauce - 1 jar (2 cups) 1. Cube tofu and place in an air tight container in the freezer for 2 hours (to harden the tofu) Dice tomatoes
 * DIRECTIONS **

2. Heat medium saucepan with olive oil, garlic, oregano and basil - cook 2 minutes, stirring frequently.

3. Add tomatoes, cook for 15 minutes, stirring frequently

4. Boil water in a large pan (do not add salt) for noodles. Add noodles and cook to package specifications.

5. Add Tofu cubes to the tomato mixture, cook for 15 minutes, stirring frequently.

6. Drain pasta and tomato mixture together in a colander (preferably pasta on the bottom, tomato mix on the top).

7. Pour pasta and tomato mixture back into large pan, pour alfredo sauce over the pasta dish, and mix well with a spatula.

8. Serve immediately, or split into containers for refrigeration and later meals. NUTRITIONAL INFORMATION: Calories 226.9; Total Fat 9.9g; Cholesterol 26.3 mg; Sodium 205.3 mg; Total Carbs 26.2g; Dietary Fiber 2.7g; Protein 9.9g