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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Servings:
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Ingredients
  • 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)
Directions
PREP
15 mins
COOK
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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