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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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 |
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Ingredients
- 1Tbsp olive oil
- 1ea medium yellow squashchopped
- 1ea medium zucchinichopped
- 1cup mushroomssliced
- 1can tomato sauce15 oz
- 1can diced tomatoes14.5 oz, drained
- 1cup water
- 2tsp McCormick® Basil Leaves
- 1 1/2tsp McCormick® Garlic Powder
- 1tsp McCormick® Oregano Leaves
- 1/2tsp McCormick® Ground Black Pepper
- 3cups uncooked rigatoni
- 1/4cup 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.
Recipe Notes
Recipe courtesy of our partners at McCormick®.