Tomato-Vegetable Pasta Recipes

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

Tomato-Vegetable Pasta • Yield: 4 servings
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

Tomato-Vegetable Pasta Nutrition Facts:
• Diet: Balanced
• Calories: 69.04
• Fat: 41.58
• Carbs: 67.26
• Protein: 52.76
• Cholesterol: 11.34
• Calcium: 61.17
• Sodium: 147.00

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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