main dishes

Tuscan Herb Linguine and Vegetables

A delectable recipe to use up your surplus of summer squashes.
15m
PREP TIME
25m
COOK TIME
178
CALORIES
10
INGREDIENTS

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Ingredients 8 (1 cup) Servings

  • 8 ounces linguine
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon McCormick Gourmet™ Tuscan Seasoning
  • 2 teaspoons sugar
  • 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, quartered
  • 1 medium yellow squash, sliced
  • 1 medium zucchini, sliced
  • 1/2 cup chopped onion

INSTRUCTIONS

  • 1 Cook pasta as directed on package. Drain well
  • 2 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
  • 3 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
  • 4 Place pasta in serving bowl. Spoon vegetable mixture over pasta; toss to coat. Sprinkle with grated Parmesan cheese, if desired

NUTRITION INFORMATION

(per Serving)

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