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Penne with Vegetables in Tomato-Basil Sauce

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Penne with Vegetables in Tomato-Basil Sauce
  • Prep 10 min
  • Total 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.
Updated Dec 31, 2009

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

Steps

  • 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

290 Calories, 6g Total Fat, 11g Protein, 47g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
60
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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