Pasta Chop Suey was inspired by a recipe called American Chop Suey in an issue of Cook’s Country magazine. The concept intrigued us but the ingredients didn’t fit the Garden Dish rules for healthy eating. So we started from scratch, and the results were very tasty. We had three types of pasta in the pantry (orzo, lasagna, and fettuccine) so we used some of each and our tasters really enjoyed the surprise of the mixed pasta. Now, every time we make this we use a mixture of pasta shapes. And you can always add uncooked pasta to soups another day, so don’t worry about using only a portion of a package.
- 1/2 medium - red onion, chopped
- 1/2 medium - red bell pepper, chopped
- 1/2 medium - green bell pepper, chopped
- 2 cloves - garlic, minced
- 1 8 oz package - mushrooms, cleaned and diced
- 1 Tbs - tomato paste
- 1 15 oz can - fire-roasted diced tomatoes
- 3 cups - water
- 1 16 oz package - whole wheat pasta, such as orzo or fettuccini or a mixture of both
- Sauté the onion, peppers, and mushrooms until tender. Add a little water or vegetable broth as needed to prevent sticking
- Add the tomato paste, diced tomatoes, and water. Stir to dissolve the tomato paste. Add the pasta, cover the pot, and cook until the pasta is tender, about 10 minutes depending on the type of pasta used. Salt to taste.
Nutrition (per serving): 424 calories, 77% calories from carbohydrates, 16% calories from protein, 7% calories from fat, 15.1g fiber.