Prep Time: 35 min Total Time: 35 min Servings: 6
Each region in Italy has a favorite way to eat Pasta. In Rome, two classics are the cabonara and cacio e pepe.
Cook pasta according to package directions. Meanwhile, spray large nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini, yellow bell pepper and salt. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
Add oil to skillet. Add red bell pepper, onion and garlic; cook 8 to 10 minutes or until onion is tender, stirring frequently.
Add undrained tomatoes, basil and vinegar. Cook and stir 3 minutes or until hot.
Serve tomato sauce over pasta. Top with reserved vegetables; sprinkle with Parmesan cheese, if desired.
An easy-to-make chunky tomato sauce loaded with fresh veggies served over fun-shaped pasta.
1 Serving: (1 cup pasta with about 1/2 cup sauce each) Calories 343; Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0 mg; Sodium 504 mg; Carbohydrate 60 g; (Dietary Fiber 6 g, Sugars 8 g); Protein 11 g
% Daily Value*: Vitamin A 45%; Vitamin C 202%; Calcium 6%; Iron 20%
*Percent Daily Values are based on a 2,000 calorie diet.
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