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Penne with Vegetables in Tomato-Basil Sauce

Penne with Vegetables in Tomato-Basil Sauce

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Betty Crocker Kitchens

Updated Dec 31, 2009

Penne with Vegetables in Tomato-Basil Sauce

Penne with Vegetables in Tomato-Basil Sauce

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Prep Time 10 min
Total 25 min
Servings 4
Ingredients 10

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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

Instructions

Step
1

Cook and drain pasta as directed on package.
Step
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.
Step
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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