The Best Things in Life are Guilt Free:)

My husband dug this recipe out of an old cookbook of mine called The Essential Vegetarian Cookbook by Bay Brooks a couple of weeks ago. Since the first night he made it we have had it 4 times! Needless to say, it has become one of our most favorite of favorite dinners. I wasn't super excited about it or impressed with the looks of it, but believe me once you put that first bite in your mouth you will know exactly what I am talking about. I think it's the taco seasoning that does the trick. It is light and yet rich and tomato-y and yummy and actually very healthy! It uses rice noodles, which are my new found love. They are soooo much healthier than pasta noodles and just as tasty (to me). I have actually started to crave this dish. I am trying to lose weight (aren't we all) and have been counting calories. This is pretty much guilt free and pretty much the best so I give it two thumbs way up! Try it, you'll think it's delicious too ;)

Noodles with Vegetables and Herbs

Ingredients:

1 oz. butter

1 onion, sliced

1 small red chili, seeded, cut into strips

1 celery stick, sliced

1 carrot, sliced diagonally

2 tomatoes, peeled

1 tablespoon Taco seasoning mix

2 tablespoons tomato paste

1/2 cup red wine

1 bay leaf

1/2 cup vegetable stock

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh parsley

12 oz. thin fresh rice noodles

Directions:

1. Heat butter and a little oil in a pan. Add onion, chili, celery and carrot; cook over medium heat for 5 minutes. cut tomatoes into thin wedges and remove seeds. Add seasoning mix, tomatoes, paste, wine, bay leaf and stock to pan; bring to boil. Reduce heat to low, simmer, covered, for 15 minutes, stirring occasionally. Add the herbs to sauce and stir until combined.

2. Cook the noodles in a large pan of boiling water until just tender; drain. Toss with sauce to serve. Serves 4-6.