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Tomato-Vegetable Pasta

  • 4servings
  • 287calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Copper, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 ounces (about 2 1/2 cups) whole wheat rotini (corkscrew pasta)

  2. 1 teaspoon olive oil

  3. Cooking spray

  4. 1 (8-ounce) package mushrooms, quartered (about 3 1/2 cups)

  5. 1 medium zucchini, quartered lengthwise and sliced into 1/2-inch cubes (about 2 cups)

  6. 1 (26-ounce) jar tomato-basil pasta sauce

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon coarsely ground black pepper

  9. 1/4 cup (1 ounce) preshredded fresh Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, omitting salt and fat.

  2. Heat olive oil in large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and zucchini; sauté 7 minutes or until lightly browned.

  3. Add pasta sauce, salt, and pepper to zucchini mixture; stir gently. Cover, reduce heat, and simmer 5 minutes, stirring once.

  4. Drain pasta, and transfer to a large bowl. Spoon pasta sauce over pasta; toss well. Sprinkle with cheese just before serving.

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