Penne with Vegetables in Tomato-Basil Sauce
INGREDIENTS
- 2 cups uncooked penne pasta (6 ounces)
- 1 tablespoon olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 medium carrot, chopped (1/2 cup)
- 1 can (14-1/2 ounces) diced tomatoes with basil, garlic, and oregano, undrained
- 1 can (8 ounces) tomato sauce
- 1 small unpeeled zucchini, chopped (1 cup)
- 1/2 teaspoon dried basil leaves
- 1 teaspoon dried parsley
- 1/4 cup shredded Parmesan cheese
INSTRUCTIONS
- Cook and drain pasta according to package directions.
- While pasta is cooking, heat oil in a medium-sized nonstick skillet over medium-high heat. Cook onion and carrot in oil for 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
- Stir in zucchini, basil, and parsley; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Serve over pasta. Sprinkle with cheese.
