Tomato-Vegetable Pasta

Photo: Oxmoor House

Prep: 5 minutes; Cook: 15 minutes.

Yield: 4 servings (serving size: about 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 15%
  • Fat: 4.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 12.8g
  • Carbohydrate: 49.7g
  • Fiber: 5.6g
  • Cholesterol: 4mg
  • Iron: 3.7mg
  • Sodium: 818mg
  • Calcium: 203mg


  • 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


  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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