Garden Vegetable Pasta Skillet
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Print Recipe
Print Recipe |
This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.
| Servings |
| 8 |
| Servings |
| 8 |
Ingredients
- 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
Servings: 
Units:
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Ingredients
Servings:
Units:
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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.
Recipe Notes
Recipe courtesy of our partners at McCormick®.
Nutrition Facts
| Calories | 140kcal |
| Total FatSaturated FatTrans Fat | 3g0.5g0g |
| Cholesterol | 0mg |
| Sodium | 380mg |
| Total CarbDietary FiberSugars | 24g3g5g |
| Protein | 5g |
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Recipe Notes Recipe courtesy of our partners at McCormick®. |
Nutrition Facts
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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.