Penne with Vegetables in Tomato-Basil Sauce

Prep Time:5 min
Start to Finish:20 min
makes:4 servings

2 cups uncooked penne pasta (6 oz)
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup shredded carrot
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano (or other variety), undrained
1 can (8 oz) tomato sauce
1 small zucchini, thinly sliced (1 cup)
1/2 teaspoon dried basil leaves
2 tablespoons chopped fresh parsley
1/4 cup shredded Parmesan cheese
1. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
3. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.