Garden Vegetable Pasta Skillet

Garden Vegetable Pasta Skillet

This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.

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Servings 8

Ingredients

  

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• 1 Tbsp olive oil
• 1 ea medium yellow squash chopped
• 1 ea medium zucchini chopped
• 1 cup mushrooms sliced
• 1 can tomato sauce 15 oz
• 1 can diced tomatoes 14.5 oz, drained
• 1 cup water
• 2 tsp McCormick® Basil Leaves
• 1 1/2 tsp McCormick® Garlic Powder
• 1 tsp McCormick® Oregano Leaves
• 1/2 tsp McCormick® Ground Black Pepper
• 3 cups uncooked rigatoni
• 1/4 cup grated Parmesan cheese

Instructions

 

• Heat oil in large skillet on medium heat. Add vegetables; cook and stir 5 minutes or until tender-crisp.
• Stir in tomato sauce, tomatoes, water and seasonings. Bring to boil. Add pasta; mix well. Reduce heat to low; cover and simmer 20 minutes or until pasta is tender, stirring occasionally.
• Remove from heat. Let stand 5 minutes. Sprinkle with Parmesan cheese.

Notes

Recipe courtesy of our partners at McCormick®.

Nutrition

Calories: 140kcalCarbohydrates: 24gProtein: 5gFat: 3gSaturated Fat: 0.5gSodium: 380mgFiber: 3gSugar: 5g

Course Entrees

Keyword vegetarian

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.