Quick & Easy Creamy Tomato Zucchini Penne
Delicious pasta cooked in a tomato mushroom cream sauce with zucchinis and onions! This quick and easy creamy tomato zucchini penne is ready in 20 minutes with minimal ingredients! A great pasta dish for those busy weeknights.
Ingredients
- 1 lb pasta penne, fusilli, or rotini
- 2 cups marinara sauce
- 1.5 cups cream of mushroom soup canned
- 2 small zucchinis thinly sliced into ¼-inch thick pieces
- 1 small onion diced
- ¼ cup Italian parsley chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salt to season pasta water
- salt to taste
- black pepper to taste
Instructions
- In a large pot filled with enough water, add 1 tablespoon salt. Boil pasta according to package instructions. Reserve ¼ cup of the starchy pasta water and set aside. Strain pasta.
- Heat olive oil in a large pan on medium heat. Sauté onions until softened. Then add in sliced zucchinis and cook until tender and slightly browned on the edges.
- Add marinara sauce, mushroom soup and reserved pasta water to the pan and mix well. Bring sauce to a boil on medium-high heat and then reduce to a simmer on low heat.
- Toss in the chopped parsley.
- Shut off the heat. Toss in strained pasta with the sauce. Remove off heat. Season with salt and black pepper to taste. Garnish with more parsley and enjoy!
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Nutrition
Calories: 165kcal | Carbohydrates: 21g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 3558mg | Potassium: 1028mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1468IU | Vitamin C: 34mg | Calcium: 57mg | Iron: 3mg