Penne with Vegetables in Tomato-Basil Sauce
2 cups uncooked penne pasta (6 ounces)
1 tablespoon olive oil or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 can (14 ½ ounces) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 ounces) tomato sauce
1 small unpeeled zucchini, chopped (1 cup)
1 tablespoon chopped fresh or ½ teaspoon dried basil leaves
2 tablespoons chopped fresh parsley
¼ cup shredded Parmesan cheese
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 10-inch non-stick skillet over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
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.
1 serving: Calories 220 (Calories from fat 55); Fat 6g (Saturated 2g); Cholesterol 5mg; Sodium 760mg; Carbohydrate 62g (Dietary Fiber 5g); Protein 12g