2 tsp extra virgin olive oil

2 med zucchini (1 lb total), cut into sm cubes

3/4 lb green beans, trimmed and cut diagonally in half

1 can (14.5 oz) no-salt-added diced tomatoes

1 C tomato-basil pasta sauce (10 g sugar or less per 1/2 c)

1/2 C water

1/2 tsp salt-free italian seasoning

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1/2 C shredded reduced-fat mozzarella cheese (2 oz)

2 tbsp grated Parmigiano-Reggiano cheese

 

Preheat oven to 375 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes). Drain. Heat oil in large nonstick skillet over medium-high heat. Add zucchini and green beans. Cover and cook, stirring occasionally, 8 minutes or until vegetables are lightly browned. Stir in tomatoes (with juice), pasta sauce, water, Italian seasoning, salt, and pepper. Cover and simmer 4 minutes. Transfer half of the pasta into 2-quart baking dish coated with cooking spray. Top with half of the vegetable mixture. Add remaining pasta and vegetables. Sprinkle with cheeses. Cover and bake 30 minutes or until bubbly. Uncover and bake 10 minutes longer.

 

 

Yield:

Calories:

Fat:

Fiber: