This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Category: Main Dishes
Cups of Fruits and Vegetables per Serving: 2
- 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
- ½ 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*
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.
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.
|Nutritional Information per Serving|
|Calories: 340||Carbohydrates: 60g|
|Total Fat: 6.3g||Cholesterol: 0mg|
|Saturated Fat: 0.7g||Dietary Fiber: 7g|
|% of Calories from Fat: 17%||Sodium: 371mg|