
Garden Vegetable Pasta Skillet

By: McCormick Kitchens
Made With:

This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.
Recipe Info
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Prep Time:
10m
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Cook Time:
30m
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Ingredients:
13
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Servings:
8
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User Rating:
Ingredients
- 1 tablespoon oil
- 1 medium yellow squash, chopped
- 1 medium zucchini, chopped
- 1 cup sliced mushrooms
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup water
- 2 teaspoons McCormick® Basil Leaves
- 1 1/2 teaspoons McCormick® Garlic Powder
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 3 cups uncooked rigatoni
- - Substitutesuncooked ziti
- 1/4 cup grated Parmesan cheese
Nutrition Information
(per serving)
- Calories 200
- Carbohydrates 33 g
- Cholesterol 4 mg
- Fiber 3 g
- Protein 8 g
- Sodium 485 mg
- Total Fat 4 g
This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.
Key products
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.