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Mediterranean Pasta

Sunshine in a bowl! This super simple tomato sauce is great to make ahead of time and have as a standby in the fridge or freezer. Enjoy it served over your favorite vegetables such as zucchini and bell pepper, and whole wheat pasta for a delicious summer dish.

  • 4 Servings
  • Prep Time
  • Total Time
Nutritional Information

Directions

  1. Heat the olive oil in a large non-stick pan over medium high heat and add the garlic, onions, peppers, and zucchini. Cook for 5 minutes until softened.
  2. Add the diced tomatoes, tomato paste, vegetable stock cube and ¾ cup boiling water.
  3. Bring to a boil and stir to make sure the stock cube is dissolved thoroughly. Simmer gently with the lid on for 20 minutes.
  4. Cook the pasta according to the instructions on the box.
  5. Drain the pasta and run through with cool water to stop the cooking process.
  6. Add drained pasta to a serving bowl with the sauce, sprinkle with cheese, garnish with basil and serve.

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 medium red or yellow bell pepper, finely chopped
  • 2 medium red onion, chopped
  • 1 vegetable stock cube
  • 1 ½ large zucchinis, chopped
  • 2-14 ½ oz can of no-salt-added diced tomatoes, drained
  • 2 tbsp no-salt-added tomato paste
  • ¾ cup low-fat cheddar cheese, shredded
  • 4 cups whole wheat penne pasta
  • ¼ cup fresh basil leaves, whole (optional)