I love cooking from scratch but between law school, work, and everything else sometimes I need a little helper. Tonight, his name was Prego. Pasta becomes a little healthier with the addition of carrots, onion, and zucchini. This is just what I had in the fridge tonight, but it would be super good with mushrooms or anything else you have in the veggie drawer.
I used:
3 carrots (peeled and chopped)
2 zucchini (chopped)
1 yellow onion (finely diced)
1 tsp oregano
1 TBSP olive oil
1 lb penne
1 jar Prego Sauce
1. Prep veggies. Heat olive oil in large saute pan. Add onions and carrots. Saute over medium heat until onions become translucent and carrots begin to soften slightly (about 5 minutes). Add zucchini. Cook 2 more minutes. Pour jar of pasta sauce in saute pan, mix with veggies, and cover pan. Reduce heat to low.
2. Boil water for penne. Cook penne until al dente, about 9-10 minutes.
3. When pasta is finished cooking the sauce/veggie mixture will be ready.
4. Strain pasta and spoon sauce/veggies over penne.
5. Tell hubby he's on clean-up duty since I cooked.
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