Mazola and Hy-Vee: Pasta with Vegetable Sauce

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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.

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