- 1 box penne pasta
- 1 T olive oil
- 1/2 to 1 onion, chopped*
- 2 to 3 cloves crushed garlic*
- 1/2 to 1 tsp crushed rosemary*
- 1 (15oz) can diced tomatoes with Italian seasoning
- 1 to 2 Cups shredded zucchini (I had 1 1/2 old zucchini that needed using up)
- 1/3 to 1/2 jar spaghetti sauce*
- 1/2 to 1 Cup sour cream*
*Use according to your taste. In my house we're not huge fans of onion, but we love garlic, so mine had only 1/2 of an onion and extra garlic. We like this creamy so we used a full cup of sour cream. Do what tastes good to you.
- Prepare pasta according to directions.
- Meanwhile, heat olive oil over medium-high heat in a medium or large saucepan and saute onion, garlic and rosemary until onion becomes translucent. Add diced tomatoes, zucchini, and spaghetti sauce and heat through until flavors combine. (I just left mine simmering while the pasta finished cooking.)
- Drain pasta when done cooking. In a large mixing bowl combine pasta, sour cream, and sauce. Mix until thoroughly blended and serve hot.
- Serve with garlic bread and salad!
I loved using zucchini in this b/c you couldn't even taste it, yet it added an extra vegetable component. (Great for picky vegetable eaters!) You could probably do this with lots of different veggies. Also I used the canned tomatoes all the time with jarred sauce. We love to have chunks of tomato in our sauce and it seems to make even the most basic storebought jarred sauces quite a bit nicer.
