Tuscan Pasta

Tuscan Pasta

24

"Fresh garden vegetables and pasta are tossed with a chunky tomato sauce with zesty herbs to create a healthy feast that's low on salt and fat and high on flavor."

Ingredients

40 m {{adjustedServings}} servings 218 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Mix tomatoes, tomato sauce, sugar and seasonings in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.
  2. Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir tomato sauce into vegetables.
  3. Meanwhile, cook pasta as directed on package. Drain well. Place pasta in serving bowl. Add vegetable mixture; toss well. Sprinkle with shredded Parmesan cheese, if desired.

Footnotes

  • Additional easy and healthy swap tips from the McCormick Kitchens:
  • --Try using whole grain pasta and add 2 grams of fiber
  • --Use no salt added diced tomatoes and tomato sauce. It will save you 430 mg of sodium per serving.
  • --Instead of Italian Seasoning, use oregano, thyme, basil and rosemary.
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Reviews

24
  1. 35 Ratings

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Great taste and low in calories. Just add a clove of garlic to the olive oil before cooking onions zucchini and mushrooms. Use seasonings without measurements, taste the sauce until you like it....

This went a long way in helping me use up ingredients that were either opened or about to go bad. At first, I thought this called for way too much seasoning. I read through the reviews and saw ...

I made this for dinner last night and everyone liked it. I did change it a little. I added some lean ground turkey that I sauteed in 1 Tbsp. of olive oil. We eat extremely low fat for my daught...