12 ounces dry bucatini pasta or spaghetti, uncooked
PAM® Original No-Stick Cooking Spray
1/2 cup julienned zucchini
1/2 cup julienned yellow bell pepper
1/4 teaspoon kosher salt
2 tablespoons extra virgin olive oil
2 cups chopped red bell pepper (2 cup = about 2 large)
1 cup chopped yellow onion (1 cup = about 1 large)
2 tablespoons minced garlic
2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
3/4 cup thinly sliced fresh basil (3/4 cup = about 1 oz)
2 tablespoons red wine vinegar
Freshly shredded Parmesan cheese, optional
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 6 g | 10% |
| Saturated Fat | 1 g | 5% |
| Cholesterol | ||
| Sodium | 504 mg | 21% |
| Carbohydrate | 60 g | 20% |
| Dietary Fiber | 6 g | 25% |
| Protein | 11 g | 22% |
| Vitamin C | 121 mg | 202% |
| Calcium | 60 mg | 6% |
| Iron | 4 mg | 20% |
| Vitamin A | 2257 iu | 45% |
| Calories | 343 kcal | 17% |
| Sugars | 8 g | 1% |
Cook pasta according to package directions. Meanwhile, spray large nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini, yellow bell pepper and salt. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
Add oil to skillet. Add red bell pepper, onion and garlic; cook 8 to 10 minutes or until onion is tender, stirring frequently.
Add undrained tomatoes, basil and vinegar. Cook and stir 3 minutes or until hot.
Serve tomato sauce over pasta. Top with reserved vegetables; sprinkle with cheese, if desired.
To julienne vegetables, cut them into thin, match-like pieces, about 1-1/2 inches long. This can be done with a chef's knife or using a piece of equipment called a mandoline.
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