Ingredients
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
Preparation
Cook and drain pasta as directed on package.
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.
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.
