Baked Penne with Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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6 servings / From Prevention Magazine Ingredients:
6 oz whole wheat penne pasta (2 cups) |
2 teaspoons olive oil |
2 medium zucchini (1 lb total), cut into small cubes |
3/4 lb green beans, trimmed and cut diagonally in half |
15 oz can diced tomatoes |
1 cup tomato-basil pasta sauce (10 g sugar or less per 1/2 cup) |
1/2 cup water |
1/2 teaspoon italian seasoning |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup shredded reduced fat mozzarella cheese (2 oz) |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 375*
2. Prepare pasta per package directions but reduce cooking time by 3 minutes. Drain pasta.
3. Heat oil in large non-stick skillet over medium-high heat. Add zucchini and green beans. Cover and cook, stirring occationally, 8 minutes or until vegetables are lightly browned. Stir in tomatoes (with juice), pasta sauce, water, Italian seasoning, salt, and pepper. Cover and simmer 4 minutes.
4. Transfer half of the pasta into 2-quart baking dish coated with cooking spray. Top with half of the vegetable mixture. Add remaining pasta and vegetables. Sprinkle with cheeses. Cover and bake 30 minutes or until bubbly. Uncover and bake 10 minutes longer.
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