Garden Vegetable Pasta Skillet

Name: Garden Vegetable Pasta Skillet
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: American,
Ingredients: 1 tbsp oil; 1 medium yellow squash chopped; 1 medium zucchini chopped; 1 cup sliced mushrooms; 1 can (15 oz) tomato sauce; 1 can (14.5 oz) diced tomatoes drained; 1 cup water; 2 tsps McCormick® Basil Leaves; 1 1/2 tsps McCormick® Garlic Powder; 1 tsp McCormick® Oregano Leaves; 1/2 tsp McCormick® Black Pepper, Ground; 3 cups uncooked rigatoni; 1/4 cup grated Parmesan cheese

This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.

10m

PREP TIME

30m

COOK TIME

200

CALORIES

13

INGREDIENTS

Ingredients 8 (1 cup) Servings

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 Substitutions available
- uncooked ziti
1/4 cup grated Parmesan cheese

KEY PRODUCTS

INSTRUCTIONS

1 Heat oil in large skillet on medium heat. Add vegetables; cook and stir 5 minutes or until tender-crisp.
2 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.
3 Remove from heat. Let stand 5 minutes. Sprinkle with Parmesan cheese.