Post by barb43 on Oct 16, 2018 2:31:08 GMT
Tuscan Pasta
Ingredients:
1 can 28 oz diced tomatoes, undrained*
1 can 8 oz no salt added diced tomato sauce*
1 Tbsp sugar, optional
2 tsp chopped or minced garlic in a jar
2 tsp Italian seasoning (use one or more: oregano, basil, parsley, or use Mrs. Dash Original)
1/2 tsp fresh ground black pepper
1 Tbsp olive oil
1 or 2 fresh zucchini, sliced in rounds
1 pkg 8 oz sliced mushrooms (white or cremini)
1 small onion, chopped
6 oz pasta - spaghetti or linguine
* - It helps to be familiar with the tomato products you're using beforehand. I opened a 28 oz can of "crushed" tomatoes, thinking they'd be the same as diced. Oh, no - that can was full of very thick, unsalted tomato sauce. So, I substituted a 14.5-oz can of diced tomatoes for the 8 oz of no salt tomato sauce. It all worked out, but there was a bit more sauce than needed.
Directions:
1) Mix tomatoes, tomato sauce, sugar, and seasonings in a medium pot. Bring to a boil over medium heat. Reduce heat to low; cover the pot; simmer 20 minutes.
2) Heat oil in a large, nonstick skillet over medium-high heat. Add zucchini, mushrooms and onions. Cook and stir a few minutes until the veggies are crisp-tender. Stir tomato sauce into the vegetables.
3) Meanwhile, cook pasta as directed on package. Drain well. Place pasta in individual serving bowls. Spoon vegetable-sauce mixture over the pasts; toss well.
Note: if you like, you can add some fresh grated parmesan cheese.
Ingredients:
1 can 28 oz diced tomatoes, undrained*
1 can 8 oz no salt added diced tomato sauce*
1 Tbsp sugar, optional
2 tsp chopped or minced garlic in a jar
2 tsp Italian seasoning (use one or more: oregano, basil, parsley, or use Mrs. Dash Original)
1/2 tsp fresh ground black pepper
1 Tbsp olive oil
1 or 2 fresh zucchini, sliced in rounds
1 pkg 8 oz sliced mushrooms (white or cremini)
1 small onion, chopped
6 oz pasta - spaghetti or linguine
* - It helps to be familiar with the tomato products you're using beforehand. I opened a 28 oz can of "crushed" tomatoes, thinking they'd be the same as diced. Oh, no - that can was full of very thick, unsalted tomato sauce. So, I substituted a 14.5-oz can of diced tomatoes for the 8 oz of no salt tomato sauce. It all worked out, but there was a bit more sauce than needed.
Directions:
1) Mix tomatoes, tomato sauce, sugar, and seasonings in a medium pot. Bring to a boil over medium heat. Reduce heat to low; cover the pot; simmer 20 minutes.
2) Heat oil in a large, nonstick skillet over medium-high heat. Add zucchini, mushrooms and onions. Cook and stir a few minutes until the veggies are crisp-tender. Stir tomato sauce into the vegetables.
3) Meanwhile, cook pasta as directed on package. Drain well. Place pasta in individual serving bowls. Spoon vegetable-sauce mixture over the pasts; toss well.
Note: if you like, you can add some fresh grated parmesan cheese.