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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 15 minutes. Ingredients:
6 ounces (about 2 1/2 cups) whole wheat rotini (corkscrew pasta) |
1 teaspoon olive oil |
cooking spray |
1 (8-ounce) package mushrooms, quartered (about 3 1/2 cups) |
1 medium zucchini, quartered lengthwise and sliced into 1/2-inch cubes (about 2 cups) |
1 (26-ounce) jar tomato-basil pasta sauce |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
1/4 cup (1 ounce) preshredded fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. Heat olive oil in large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and zucchini; sauté 7 minutes or until lightly browned.
3. Add pasta sauce, salt, and pepper to zucchini mixture; stir gently. Cover, reduce heat, and simmer 5 minutes, stirring once.
4. Drain pasta, and transfer to a large bowl. Spoon pasta sauce over pasta; toss well. Sprinkle with cheese just before serving.
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