Penne with Vegetables in Tomato-Basil Sauce

4 Servings
Prep: 10 min
Cook: 10 min

2 cups uncooked penne pasta (6oz)
1 Tbs olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini, chopped (1 cup)
1 Tbs chopped fresh or 1/2 tsp dried basil leaves
2 Tbs chopped fresh parsely
1/4 cup shredded Parmesan cheese

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium-high heat. Cook onion and carrot in oil 2-3 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.

This is one of my all-time favorites. Plenty of vegetables so I feel like I am eating healthy, but a nice flavor and filling. Oh, and very fast and easy to make. Enjoy.


1 Serving: Cal 330; fat 6g; cholesterol 5mg; sodium 760mg; carb 62g; protein 12g.

Betty Crocker's Quick&Easy Cookbook