Recipe by McCormick®
"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."
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1 (28 ounce) can
diced tomatoes, undrained
1 (8 ounce) can
McCormick® Garlic Powder
McCormick® Perfect Pinch® Italian Seasoning
McCormick® Ground Black Pepper
zucchini and/or yellow squash, sliced
1 (8 ounce) package
pasta, such as spaghetti or linguine
Shredded Parmesan cheese
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. And don’t skip on the fresh parmesan it gives the pasta a lot of flavor.
very bland and not much flavor, i made it a second time and doctored it up with a ton of seasonings herbs and fresh garlic and shredded parmesan and ramono and was a little better
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 where some had stated this was bland, so I decided to stick to the recipe. Much to my surprise, it was bland! But, the only thing it needed was a little salt to perk it up.
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 daughter. I then cut the Italian seasoning to 1/2 tsp. and the pepper to about 1/4 tsp. I added
1/2 tsp. of basil and cut the sugar to about 1/2 Tbsp.
Then I had a brain fart and instead of 6 oz of spaghetti I cooked 16 oz. It was still very good. Then tonight, since I had so much left over :) I heated it up and added about 1 lb of steamed, crispy asparagus that I cut up and mixed in. Oh YUM. It was as good if not better tonight. I got lots of positive comments.
I added fresh garlic, used lean ground turkey and whole wheat pasta as suggested and added some crushed chili flakes for an extra kick
This is okay for a healthy option, but I would change a few things like using fresh garlic instead of garlic powder and I would use fresh tomatoes rather than canned. I did use spaghetti squash instead of pasta and you couldn't really taste the difference. I posted a pic with the spaghetti squash. Other than that it wasn't a bad recipe. Will most likely make again.
I almost threw the veggies in with the sauce, but cooked them the way the recipe directed. It made a huge difference in their freshness. Instead of sugar in the sauce I put in a couple glugs of good red wine, and some fresh herbs from the garden instead of dry. Pretty versatile to use what fresh veggies you have on hand, black olives were a nice addition. What a great tasting dish this was, we topped with fresh Parmesan cheese.
Easy And delicius
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 48
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