2 ratings

Tuscan Pasta

A taste of Tuscany
Tuscan pasta

Courtesy of McCormick

Seasonal vegetables, chunky tomato sauce and linguine collide in this zesty weeknight dinner. 

Courtesy of McCormick

Ready in
40 m
15 m
(prepare time)
25 m
(cook time)
Calories Per Serving


  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) no salt added tomato sauce
  • 1 Tablespoon sugar, (optional)
  • 2 Teaspoons McCormick® Garlic Powder
  • 2 Teaspoons McCormick® Perfect Pinch® Italian Seasoning
  • 1/2 Teaspoon McCormick® Ground Pepper Black
  • 1 Tablespoon olive oil
  • 1 Pound zucchini, sliced
  • 1 package (8 ounces) sliced mushrooms
  • 1 small onion, chopped
  • 6 Ounces pasta, such as spaghetti or linguine


Mix tomatoes, tomato sauce, sugar and seasonings in medium saucepan.

Bring to boil on medium heat.

Reduce heat to low; cover and simmer 20 minutes.

Heat oil in large skillet on medium-high heat.

Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp.

Stir tomato sauce into vegetables.

Meanwhile, cook pasta as directed on package.

Drain well.

Place pasta in serving bowl.

Add vegetable mixture; toss well.