Penne with Vegetables in Tomato-Basil Sauce

After a weekend at the beach we needed a healthy dinner! This recipe is from Betty Crocker's Quick and Easy Cookbook. I was able to prepare this entire meal in 25 minutes. Enjoy! ~Ali

Ingredients

2 cups penne pasta
1 tablespoon olive or vegetable oil
½ cup chopped onion
½ cup chopped carrot
14.5 oz diced tomatoes with basil, garlic and oregano, undrained
8 oz tomato sauce
1 small unpeeled zucchini, chopped
1 tablespoon chopped fresh or ½ teaspoon dried basil leaves
2 tablespoons chopped fresh parsley
¼ cup shredded parmesan cheese

Directions

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 10-inch nonstick skillet over med-high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp-tender. Stir tomatoes and tomato sauce. Cook 5 minutes.

3. 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.