Rating: 4.5 stars
34 Ratings
  • 5 star values: 24
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Additional easy and healthy swap tips from the McCormick Kitchens:

--Try using whole grain pasta and add 2 grams of fiber

--Use no salt added diced tomatoes and tomato sauce. It will save you 430 mg of sodium per serving.

--Instead of Italian Seasoning, use oregano, thyme, basil and rosemary.

Nutrition Facts

218 calories; protein 7.7g; carbohydrates 35.2g; fat 5.3g; cholesterol 0.1mg; sodium 609.3mg. Full Nutrition
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