Tomato-Vegetable Pasta

Tomato-Vegetable Pasta Recipe
Photo: Oxmoor House
Prep: 5 minutes; Cook: 15 minutes.


4 servings (serving size: about 1 3/4 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 287
Caloriesfromfat 15 %
Fat 4.9 g
Satfat 1.2 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 12.8 g
Carbohydrate 49.7 g
Fiber 5.6 g
Cholesterol 4 mg
Iron 3.7 mg
Sodium 818 mg
Calcium 203 mg


6 ounces (about 2 1/2 cups) whole wheat rotini (corkscrew pasta)
1 teaspoon olive oil
Cooking spray
1 (8-ounce) package mushrooms, quartered (about 3 1/2 cups)
1 medium zucchini, quartered lengthwise and sliced into 1/2-inch cubes (about 2 cups)
1 (26-ounce) jar tomato-basil pasta sauce
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup (1 ounce) preshredded fresh Parmesan cheese


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

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.

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

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

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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