Tuscan Pasta
Recipe from
McCormick®
Fresh garden vegetables and pasta are tossed with a chunky tomato sauce with zesty herbs.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
40 mins
Ingredients
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1 can (28 ounces)diced tomatoes, undrainedsee savings
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1 can (8 ounces)tomato saucesee savings
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1 tablespoonsugar (optional)see savings
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2 teaspoonsMcCormick® Garlic Powdersee savings
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2 teaspoonsMcCormick® Perfect Pinch® Italian Seasoningsee savings
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1/2 teaspoonMcCormick® Black Pepper, Groundsee savings
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1/2 teaspoonsalt (optional)see savings
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2 tablespoonsolive oilsee savings
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1 poundzucchini and/or yellow squash, slicedsee savings
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1 package (8 ounces)sliced mushroomssee savings
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1small onion, choppedsee savings
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6 ouncespasta, such as spaghetti or linguinesee savings
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Shredded Parmesan cheese (optional)see savings
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Directions
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 tomato sauce into vegetables.
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.
-We've replaced meat with assorted fresh chopped vegetables. It saves you 115 calories, 9 grams of fat and 3.5 grams of saturated fat per serving. You also gain fiber, Vitamin C and Vitamin A!
-Instead of jarred sauces, we're using canned tomato products, which saves you 55 calories, 3 grams fat, and 70 mg sodium per serving. You are also gaining plenty of Vitamin C.
-We're spicing it up with our Italian Seasoning, garlic powder and black or crushed pepper.
The additional healthy swaps you can choose to make:
-Try using whole grain pasta and add 2 grams of fiber.
-Use no salt added diced tomatoes and tomato sauce. It will save you 430 mg of sodium per serving.
-Instead of Italian seasoning, use oregano, thyme, basil and rosemary.
Nutrition information
Per serving: Calories 213, Total Fat 5 g, Cholesterol 0 mg, Sodium 538 mg, Carbohydrate 34 g, Fiber 3 g, Protein 8 g,
Percent Daily Values are based on a 2,000 calorie diet
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