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A delicious meatless pasta dish with fresh seasonal vegetables.
8 ounces pasta, such as spaghetti or linguine
1 can (28 ounces) whole peeled tomatoes, drained and cut up
1 can (8 ounces) tomato sauce
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Italian Seasoning
1 tablespoon olive oil
8 ounces mushrooms, quartered
8 ounces yellow squash, sliced
8 ounces zucchini, sliced
Cook pasta as directed on package. Drain well.
Mix tomatoes, tomato sauce, sugar (optional), garlic powder and Italian seasoning in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.
Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, squash and zucchini; cook and stir 4 minutes or until tender-crisp. Stir vegetables into tomato sauce.
Place pasta in serving bowl. Spoon vegetable mixture over pasta; toss to coat. Sprinkle with grated Parmesan cheese, if desired.
Test Kitchen Tip: Add 1 teaspoon sugar in step 2, if desired.
(Amount per serving)