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Penne with Vegetables in Tomato-Basil Sauce

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Penne with Vegetables in Tomato-Basil Sauce
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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Fresh can be fast! Look for already-shredded carrots in the produce aisle, and chop the onion in a food processor using short pulses.

Ingredients

2
cups uncooked penne pasta (6 oz)
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1/2
cup shredded carrot
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano (or other variety), undrained
1
can (8 oz) tomato sauce
1
small zucchini, thinly sliced (1 cup)
1/2
teaspoon dried basil leaves
2
tablespoons chopped fresh parsley
1/4
cup shredded Parmesan cheese

Directions

  • 1 Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
  • 3 Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
60
)
Daily Value
Total Fat
6g
10%
(
Saturated Fat
2g
9%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
650mg
27%
Potassium
670mg
19%
Total Carbohydrate
47g
16%
(
Dietary Fiber
6g
23%
,
Sugars
8g
)
Protein
11g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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