Tomato Pasta with Vegetables
A quick and colorful weeknight pasta tossed in a simple tomato sauce with tender green vegetables, finished with Parmesan and herbs.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 18g
Ingredients
- 12 oz penne pasta
- 1 medium zucchini
- 8 oz green beans
- 2 tbsp olive oil
- 2 cloves garlic
- 24 oz canned crushed tomatoes
- ½ cup Parmesan cheese
- 1 tsp dried oregano
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz penne and cook until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, trim the 8 oz green beans and cut into 2-inch pieces. Slice the 1 medium zucchini into half-moons.
- 3
Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 4
Add the green beans and zucchini to the skillet. Cook, stirring occasionally, until crisp-tender, about 5 minutes.
- 5
Pour in the 24 oz crushed tomatoes and 1 tsp dried oregano. Simmer until slightly thickened, about 8 minutes. Season with salt and pepper.
- 6
Add the drained penne to the skillet with 0.5 cup pasta water. Toss to coat, adding more water if needed for a silky sauce.
- 7
Serve hot, topped with the 0.5 cup grated Parmesan and extra oregano if desired.
Tools you’ll need
- large pot
- large skillet
- colander
- knife
- cutting board
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