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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Fresh garden vegetables and pasta are tossed with a chunky tomato sauce with zesty herbs to create a healthy feast that's low on salt and fat and high on flavor. Ingredients:
1 (28 ounce) can diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1 tablespoon sugar (optional) |
2 teaspoons mccormick® garlic powder |
2 teaspoons mccormick® perfect pinch® italian seasoning |
1/2 teaspoon mccormick® ground black pepper |
1/2 teaspoon salt (optional) |
2 tablespoons olive oil |
1 pound zucchini and/or yellow squash, sliced |
1 (8 ounce) package sliced mushrooms |
1 small onion, chopped |
6 ounces pasta, such as spaghetti or linguine |
shredded parmesan cheese (optional) |
Directions:
1. Mix tomatoes, tomato sauce, sugar and seasonings in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.
2. Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir tomato sauce into vegetables.
3. Meanwhile, cook pasta as directed on package. Drain well. Place pasta in serving bowl. Add vegetable mixture; toss well. Sprinkle with shredded Parmesan cheese, if desired.
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