Pasta With Vegetables

1. 1

   Heat a large skillet spritzed with cooking spray and saute the carrot, green pepper, celery, and onion. Stir occasionally until the onion is transparent.

2. 2

   Add the mushrooms and zucchini, cook for 1 minute and then add the tomato sauce, ground oregano and half a cup of water.

3. 3

   Cook at a simmer for 5 minutes or until the zucchini is cooked and tender. Taste for seasoning and set aside.

4. 4

   Place 2/3 cup of the vegetable mixture in a saucepan and add 4 cups of pasta when it begins to boil. Add the mozzarella. When the cheese melts, place onto a serving dish and sprinkle with parmesan. Serve.

5. 5

   The extra vegetable mixture may be frozen and will last up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.