Instructions: 1. Rehydrate textured soy protein: In 2-quart saucepan, heat 1 1/4 cups water to boiling over high heat. Remove saucepan from heat; stir in textured soy

2. In nonstick 12-inch skillet, heat vegetable oil over medium heat until hot.

Add carrots, onion, green bell pepper, garlic, and 2 tablespoons water; cook, stirring frequently, until vegetables are tender and golden, about 15 minutes.

3. Stir in rehydrated textured soy protein, tomatoes, sugar, black pepper, 1/2 teaspoon salt, and 1/2 cup water; heat to boiling over high heat. Reduce heat to low; simmer, covered, 20 minutes.

4. Meanwhile, in large saucepot, prepare pasta in boiling salted water as label directs.

5. Drain pasta; return to saucepot. Add sauce; toss to mix well. Serve with Parmesan if you like.

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