Flecked with zucchini, basil and mushrooms, this quick dish highlights simple sunny flavours.
- Portion size 4 servings
Ingredients
Method
In bowl, soak sun-dried tomatoes in 1/4 cup (50 mL) hot water until softened, 5 minutes; drain and chop, reserving liquid.
Meanwhile, in large saucepan, heat oil over medium heat; cook onion, garlic, mushrooms, salt and hot pepper flakes, stirring occasionally, until softened, about 5 minutes.
Pour in tomatoes, breaking up with spoon. Add tomato paste, sun-dried tomatoes and reserved soaking liquid; bring to boil. Reduce heat and simmer for 20 minutes. Add zucchini; cook until sauce is thickened, 5 minutes. Stir in basil.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add sauce and toss to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 1381 mg
- Protein 19 g
- Calories 584.0
- Total fat 10 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 107 g
%RDI
- Iron 29.0
- Folate 28.0
- Calcium 10.0
- Vitamin A 18.0
- Vitamin C 58.0
