A delicious meatless pasta dish with fresh seasonal vegetables.
15m
PREP TIME
25m
COOK TIME
154
CALORIES
9
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 8 ounces pasta, such as spaghetti or linguine
- 1 can (28 ounces) whole peeled tomatoes, drained and cut up
- 1 can (8 ounces) tomato sauce
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Italian Seasoning
- 1 tablespoon olive oil
- 8 ounces mushrooms, quartered
- 8 ounces yellow squash, sliced
- 8 ounces zucchini, sliced
INSTRUCTIONS
- 1 Cook pasta as directed on package. Drain well
- 2 Mix tomatoes, tomato sauce, sugar (optional), garlic powder and Italian seasoning in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes
- 3 Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, squash and zucchini; cook and stir 4 minutes or until tender-crisp. Stir vegetables into tomato sauce
- 4 Place pasta in serving bowl. Spoon vegetable mixture over pasta; toss to coat. Sprinkle with grated Parmesan cheese, if desired
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