This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano. Photo credit: Joanne Bruno from Eats Well with Others.
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.