Recipe: Tuscan Pasta (with tomatoes, squash and mushrooms)

TUSCAN PASTA

1 (28 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 tablespoon sugar (optional)
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
2 tablespoons olive oil
1 pound zucchini and/or yellow squash, sliced
1 (8 ounce) package sliced mushrooms
1 small onion, chopped
6 ounces pasta, such as spaghetti or linguine, uncooked
Shredded Parmesan cheese (optional)

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.

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.

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.

Makes 6 servings
Source: McCormick