Satisfying and robust in flavor, this vegetable-filled, all-in-one dinner needs only crusty bread and a beverage to complete the menu.
Instructions
- Cut zucchini in quarters lengthwise and cut into ½-inch pieces.
- Place zucchini, onion, garlic, and olive oil with seasonings in large, deep skillet and sauté over medium heat until soft. Stir often.
- Add prepared sauce, mix well, and let simmer for 5 minutes.
- Stir in ½ cup chopped tomato and allow to heat thoroughly.
- In a separate pot, cook pasta as directed on package.
- Drain pasta well and place in large serving bowl. Add sauce and mix gently.
- Top with the reserved ½ 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.
