Garden Veggie Marinara
1 tablespoon olive oil
⅓ cup zucchini (50 g), cut into 1/4-inch pieces
1 medium onion, diced
⅓ cup carrot (50 g), cut into 1/4-inch pieces
⅓ cup tri-color bell peppers (35 g), cut into 1/4-inch pieces
1 jar Prego® Traditional Italian Sauce
16 oz dried pasta (450 g)
How to Make It
Heat the olive oil in a medium pot over medium-high heat. When the oil is shimmering, add the zucchini, onion, carrot, and peppers and cook until softened, 8–10 minutes.
Add the Prego® Traditional Italian Sauce and simmer for 5 minutes, or until the sauce is warmed through.
Serve the sauce over pasta.
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