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Classico® Zucchini Pasta

  • 4servings
  • 295calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsSelenium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 1/2 carrot, thinly sliced or coarsely shredded

  3. 1 clove garlic, minced

  4. 2 tablespoons olive oil

  5. 1 3/4 cups zucchini, chopped

  6. 1 3/4 cups Classico® Tomato and Basil pasta sauce

  7. 1/8 teaspoon crushed red pepper, or to taste

  8. 1/8 teaspoon fennel seed or more to taste, crushed

  9. 1 cup cooked medium shell pasta, drained and kept warm

  10. 1/2 cup shredded Monterey Jack cheese

  11. 2 tablespoons snipped parsley

Instructions Jump to Ingredients ↑

  1. In a large skillet cook onion, carrot, and garlic in hot oil 5 minutes or until tender. Add chopped zucchini and Classico® Tomato and Basil pasta sauce, crushed red pepper, and fennel seed; simmer, uncovered, over medium heat 3 minutes. Stir in pasta; heat through. Top each serving with cheese and parsley.

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