Penne with Vegetables in Tomato-Basil Sauce

 

2

cups uncooked penne pasta (6 oz)

1

tablespoon olive or vegetable oil

1

medium onion, chopped (1/2 cup)

1/2

cup shredded carrot

1

can (14.5 oz) diced tomatoes with basil, garlic and oregano (or other variety), undrained

1

can (8 oz) tomato sauce

1

small zucchini, thinly sliced (1 cup)

1/2

teaspoon dried basil leaves

2

tablespoons chopped fresh parsley

1/4

cup shredded Parmesan cheese

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
• 3 Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.