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 min
  • Total Time 25 min
  • Servings 4

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
  • 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
6%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
650mg
650%;
Total Carbohydrate
47g
47%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
25%;
Calcium
15%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.