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Makes 4 servings.
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Stir 1/4 tsp. crushed red pepper into the sauce for a spicier flavor.
Add 1/4 cup dry red wine with the tomatoes.
This sauce freezes well. Just prepare as directed; cool completely. Pour into freezer container; freeze up to 3 months. Thaw in refrigerator before reheating.
Substitute 1 cup chopped fresh mushrooms for the zucchini and/or 2 tsp. dried basil leaves for the fresh basil.
Quick "mince" the garlic by using a garlic press.
Enjoy this quick-and-easy low-calorie, low-fat dinner that's a good source of vitamin C from the vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.