Vegetable Pasta w/ Tomatoes
By Fruits & Veggies - More Matters
Satisfying and robust in flavor, this vegetable-filled, all-in-one dinner needs only crusty bread and a beverage to complete the menu.

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  • Prep Time: 30 minutes
Category: Salads
Serves: 4
Cups of Fruits & Vegetables per Serving: 2
Think Variety; Think Color: Red, White, Green

Ingredients

  • medium zucchini, washed and ends removed
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 Tbsp. olive oil
  • 1 Tbsp. dried leaf basil, crushed
  • 1/2 tsp. coarsely ground black pepper
  • 2 cups prepared no-fat pasta sauce
  • 1 cup chopped fresh tomatoes
  • 8 oz. dried pasta, shape of choice
  • 1 Tbsp. chopped fresh parsley or basil
  • grated Parmesan cheese, optional*

Directions

Cut zucchini in quarters lengthwise and cut into 1/2-inch pieces. Place zucchini, onion, garlic, and olive oil with seasonings in large, deep skillet and sautee; over MEDIUM heat until soft. Stir often. Add prepared sauce, mix well, and let simmer for 5 minutes. Stir in 1/2 cup chopped tomato and allow to heat thoroughly.

In a separate pot, cook pasta as directed on package. Drain well and place in large serving bowl. Add sauce and mix gently. Top with the reserved 1/2 cup chopped tomatoes and chopped herbs. Serve hot.

*Optional ingredients are not included in dietary analysis

Each serving provides: An excellent source of vitamin A, vitamin C, folate and fiber, and a good source of calcium, magnesium and potassium.

Nutritional Information

  • Calories:    340
  • Carbohydrates:    60g
  • Total Fat:    6.3g
  • Cholesterol:    0mg
  • Saturated Fat:   0.7g
  • Dietary Fiber:    7g
  • % of Calories from Fat:    17%
  • Sodium:    371 mg
  • Protein:    12g
  • Recipe Credit
  • Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

 

 

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