Penne and Veggies in Tomato-Basil Sauce

This is one of the best tomato based pasta recipes I have ever made. It is easy and delicious! We usually add more parmesan cheese to our individual plates.

Servings: 4
Prep & Cook Time: less than 30 minutes
2 c uncooked penne pasta (6 oz)
1 Tbsp olive or vegetable oil
1 medium onion, chopped (1/2 c)
1 medium carrot, chopped (1/2 c)
1 can (14 ½ oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 small unpeeled zucchini, chopped (1 c)
1 Tbsp chopped fresh or ½ tsp dried basil leaves
2 Tbsp chopped fresh parsley
¼ c shredded Parmesan cheese

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese. YUM!!!