Penne with Vegetables in Tomato-Basil Sauce

Penne with Vegetables in Tomato-Basil Sauce

Fresh can be fast! Look for already-shredded carrots in the produce aisle, and chop the onion in a food processor using short pulses.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

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
  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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 650mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 11g;
Percent Daily Value*:
    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 Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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