Yield: 6 servings
Prep Time: 20 minutes
|8 ounces whole wheat pasta (such as elbow macaroni or small shells)|
|2 tablespoons Mazola® Corn Oil|
|1 small onion, chopped*|
|1 green bell pepper, chopped*|
|8 ounces mushrooms, sliced*|
|1 medium zucchini, quartered lengthwise and sliced OR 2 cups packed spinach*|
|1 jar (22 to 26 ounces) pasta sauce|
Note: Chop the vegetables very fine if your children don't care for the larger pieces.
Cook pasta according to package directions.
Heat oil in large skillet over medium-high heat. Add onion and green pepper and cook for 3 minutes. Add mushrooms and zucchini and cook for 3 minutes. Add pasta sauce, reduce heat to low and cook another 5 minutes until all vegetables are tender.
Drain pasta and top with sauce.