Sundried Tomato and Mushroom Pasta

Ingredients

• Pasta

  Corn, dry

  1 ½ cup or 158g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sun-dried tomatoes

  1 cup or 54g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  ½ cup or 129g

• Water

  Plain, clean water

  ½ cup or 118g

• Lemon juice

  Raw

  2 tbsp or 30g

• Pepper

  Spices, black

  2 tsp or 4g

• Salt

  Table

  1 tsp or 6g

Directions

1. Prepare pasta as per package directions.
2. Add oil to a heated fry pan and add chopped onions, cook untill translucent. Add chopped mushroom and garlic, cook for 2 minutes or until mushrooms begin to become tender.
3. Slice sundried tomatoes and zucchini, add to pan, cook for 2 minutes. Pour in pasta sauce and water and allow to simmer.
4. Season with salt and pepper; drizzle over lemon juice. Serve and enjoy hot.

Similar Foods

• Sundried Tomato and Mushroom Pasta
• Sundried Tomato and Avocado Chopped Salad
• Chicken, Mushroom and Spinach Pasta
• Mushroom, Spinach, and Tomato Pita Pizza
• Pasta with Creamy Spinach and Mushroom Sauce
• Basil Pesto Pasta with Broccoli and Mushrooms