Tuscan Pasta Recipe

Under $1.75 per serving. Fresh garden vegetables and pasta are tossed with a chunky tomato sauce with zesty herbs.
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  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon sugar (optional)
  • 2 teaspoons McCormick® Garlic Powder
  • 2 teaspoons McCormick┬« Perfect Pinch┬« Italian Seasoning
  • 1/2 teaspoon McCormick® Black Pepper, Ground
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 pound zucchini and/or yellow squash, sliced
  • 1 package (8 ounces) sliced mushrooms
  • 1 small onion, chopped
  • 6 ounces pasta, such as spaghetti or linguine
  • Shredded Parmesan cheese (optional)
15 mins
25 mins

1. Mix tomatoes, tomato sauce, sugar and seasonings in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.

2. Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir vegetables into tomato sauce.

3. Meanwhile, cook pasta as directed on package. Drain well. Place pasta in serving bowl. Add vegetable mixture; toss well. Sprinkle with shredded Parmesan cheese, if desired.

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Nutrition (per serving)
Calories: 213 Calories
Fat: 5 Grams
Protein: 8 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 34 Grams
Sodium: 738 Milligrams
Fiber: 3 Grams

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