Tomato-Vegetable Pasta

Name: Tomato-Vegetable Pasta
Ingredients: 6 ounces (about 2 1/2 cups) whole wheat rotini (corkscrew pasta); 1 teaspoon olive oil; Cooking spray; 1 (8-ounce) package mushrooms, quartered (about 3 1/2 cups); 1 medium zucchini, quartered lengthwise and sliced into 1/2-inch cubes (about 2 cups); 1 (26-ounce) jar tomato-basil pasta sauce; 1/4 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 1/4 cup (1 ounce) preshredded fresh Parmesan cheese

9 ingredients

4 steps

Ingredients

6 ounces (about 2 1/2 cups) whole wheat rotini (corkscrew pasta)
1 teaspoon olive oil
Cooking spray
1 (8-ounce) package mushrooms, quartered (about 3 1/2 cups)
1 medium zucchini, quartered lengthwise and sliced into 1/2-inch cubes (about 2 cups)
1 (26-ounce) jar tomato-basil pasta sauce
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup (1 ounce) preshredded fresh Parmesan cheese

Directions

1

Cook pasta according to package directions, omitting salt and fat.
2

Heat olive oil in large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and zucchini; saute 7 minutes or until lightly browned.
3

Add pasta sauce, salt, and pepper to zucchini mixture; stir gently. Cover, reduce heat, and simmer 5 minutes, stirring once.
4

Drain pasta, and transfer to a large bowl. Spoon pasta sauce over pasta; toss well. Sprinkle with cheese just before serving.