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."
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Ingredients

40 m servings 218 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

24
  1. 36 Ratings

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Most helpful positive review

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....

Most helpful critical review

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

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...

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...

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 ...

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

Easy And delicius

I made this for my family last night and everyone loved it! I added some broccoli as well to this but it very good! I will definitely make this again!