A delectable recipe to use up your surplus of summer squashes.
Cook pasta as directed on package. Drain well
Meanwhile, mix tomatoes, Seasoning, sugar and sea salt in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes
Heat oil in large skillet on medium-high heat. Add mushrooms, squashes and onion; 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