Description
Have you enjoyed Tuscan pasta before? It’s an easy way of saying lots of veggies tossed in a flavorful homemade pasta sauce.
Ingredients
Scale
- one 28-ounce can diced tomatoes
- one 8-ounce can tomato sauce
- 1 tablespoon coconut sugar
- 2 teaspoon garlic powder
- 2 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 2 tablespoon coconut oil
- 1 pound zucchini (around 3 medium-sized), sliced
- 8 ounces mushrooms, chopped
- 1 onion, chopped
- 12 ounces brown rice pasta (three-quarters of a standard package)
- Pecorino Romano (sheep cheese), optional
Instructions
- Mix tomatoes, tomato sauce, coconut sugar, and seasonings in skillet over medium-high heat. Bring mixture to a boil and then reduce heat. Cover and simmer for 20 minutes.
- While mixture is simmering, using a medium pot, cook pasta in boiling water as directed on package. Drain and set aside.
- Heat coconut oil in a separate saucepan. Add zucchini, mushrooms and onions. Cook until vegetables are tender but still crisp.
- Add to tomato sauce mixture and then add in pasta mixture. Stir until well combined, plate and serve.
- Optionally, top with grated Pecorino Romano.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (522 g)
- Calories: 276
- Sugar: 11.4 g
- Sodium: 604 mg (40% DV)
- Fat: 9.6 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 41.2 g
- Fiber: 9 g
- Protein: 12.2 g
- Cholesterol: 35 mg