1 medium onion, chopped
1 14 1/2-oz can pasta-ready tomatoes
1 8-oz can tomato sauce
1 small yellow summer squash, OR zucchini, sliced into half moons
1 1/2 cups penne pasta, hot cooked, OR other small paste shape
Heat nonstick skillet over medium-high heat. Add pork and onion; cook and stir until evenly browned. Stir in tomatoes and tomato sauce; bring to a boil. Reduce heat to low; cook for 5 minutes. Stir in squash and pasta. Cook for 2-5 minutes or until heated through.
This dish makes pantry staples into a quick weekday meal. Serve with a crisp green salad and French bread.
Calories: 300 calories
Protein: 30 grams
Fat: 9 grams
Sodium: 400 milligrams
Cholesterol: 70 milligrams
Saturated Fat: 3 grams
Carbohydrates: 27 grams
Fiber: 4 grams