Italian

Vegan Garden Vegetable Tomato Pasta is for Dinner.

Vegan Garden Vegetable Tomato Pasta takes 20 minutes to prepare.

Vegan Garden Vegetable Tomato Pasta takes 20 minutes to cook.

Vegan Garden Vegetable Tomato Pasta makes 19 servings.

The ingredients for Vegan Garden Vegetable Tomato Pasta are:

2-14.5 Boxes of Whole Grain Barilla Penne Pasta
2-24 ounce jars of Classico Traditional Sweet Basil and Triple Mushroom Spagetti Sauce
4 medium fresh chopped yellow (summer) squash
6 cups of fresh chopped zucchini squash
1 large diced Vidalia onion
Salt to taste

Here is how you make Vegan Garden Vegetable Tomato Pasta:

Chop the squashes into bite-sized pieces. Place diced onion in a large saucepot along with the chopped yellow and zucchini squash. "Steam" fry them until partially tender. Add the spagetti sauce and salt to taste, cook over medium heat without a lid until vegetables are tender, stirring frequently. In another large pot, bring to a boil enough salted water to cook both boxes of pasta. Add the pasta, stir carefully, bring back to a boil, and cook until "al dente" (firm but not hard), approx 9 minutes. When pasta is cooked, drain throughly and put it back into the pot. Pour the vegetable sauce over it, and toss completely. Number of Servings: 19Recipe submitted by SparkPeople user LAUREN1213.

The nutritional information for Vegan Garden Vegetable Tomato Pasta is:

• Servings Per Recipe: 19
• Amount Per Serving
• Calories: 239.7

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 550.1 mg
• Total Carbs: 48.2 g
• Dietary Fiber: 9.0 g
• Protein: 8.2 g

Vegan Garden Vegetable Tomato Pasta is Italian cuisine.

The dietary needs meet for Vegan Garden Vegetable Tomato Pasta is Vegan