Tomato-Vegetable Pasta

Tomato-Vegetable Pasta
Photo by Oxmoor House


  • 1 medium zucchini, quartered lengthwise and sliced into 1/2-inch cubes (about 2 cups)
  • 1 (8-ounce) package mushrooms, quartered (about 3 1/2 cups)
  • 1 (26-ounce) jar tomato-basil pasta sauce
  • 6 ounces (about 2 1/2 cups) whole wheat rotini (corkscrew pasta)
  • ¼ teaspoon salt
  • 1 teaspoon olive oil
  • Cooking spray
  • + 2 more ingredients
    • ¼ teaspoon coarsely ground black pepper
    • ¼ cup (1 ounce) preshredded fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Heat olive oil in large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and zucchini; sauté 7 minutes or until lightly browned. Add pasta sauce, salt, and pepper to zucchini mixture; stir gently. Co...

View full recipe at My Recipes


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