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Zucchini-Squash Pasta |  Vegetable Day

Makes 1 serving of pasta, 5 servings of sauce - uses 16 oz of your daily vegetable allowance

Ingredients
Print
  • 8 oz green zucchini and yellow squash, julienned
    • some butchers can do this for you using a special pasta-type machine resulting in thicker, heartier, longer pasta (as pictured)

    sauce:
  • 1 onion, chopped
  • 8 oz Portobello mushroom, chopped
  • 1 carton (26.46 oz) POMI strained tomatoes
  • 1 TBSP Italian seasoning
  • black pepper, to taste
  • oregano, to taste
  • PAM or other zero-calorie cooking spray
Directions
  • spray pot with PAM
  • sauté onion until slightly brown
  • add mushrooms to sauté
  • when mushrooms are tender, slowly pour in strained tomatoes and stir
  • add seasonings, to taste
  • when sauce begins to lightly bubble, remove 4/5 and store for future use
  • add zucchini-squash pasta
  • using tongs, lightly coat pasta with sauce
  • let heat in pot for 5 minutes
  • enjoy!!
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