 | | 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 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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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
|  | | 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) |
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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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