Vegetable Pasta with Fresh Tomatoes

Satisfying and robust flavor, this vegetable-filled, all-in-one needs only crusty bread and a beverage to complete the menu.

Yield: 4 servings

Credit: Recipe developed for the Produce for Better Health Foundation by Chef Carmen I. Jones, CCP.

2 medium zucchini, washed

1 medium carrot, washed, peeled

½ medium onion, peeled, chopped

1 clove garlic, peeled, minced

2 tsp olive oil

2 Tbsp fresh basil, chopped

¼ tsp coarse black pepper

1 cup prepared pasta sauce

½ cup fresh tomatoes, chopped

4 oz. dried pasta

2 tsp parsley or basil, chopped

grated Parmesan cheese

Cut zucchini and carrots in quarters lengthwise and cut into ¼" pieces.

Place zucchini, carrot, onion, garlic, and olive oil with the basil and black pepper in large, deep skillet and sauté over MEDIUM heat until soft. Stir often.

Add prepared sauce, mix well, and simmer on low for 5 minutes.

Stir in ¼ cup chopped tomato and allow to heat thoroughly. Keep warm.

In a separate pot, cook pasta as directed on package. Drain well and place in large serving bowl.

Add sauce and mix gently

Top with the reserved ¼ cup chopped tomatoes, parmesan cheese and chopped herbs. Serve hot.