Tomato-Vegetable Pasta

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

Yield:

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

Ingredients

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

Preparation

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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