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Pasta with garden vegetable sauce

Rao's garden sauce is rich and thick enough to coat pasta on its own, with real tomatoes and vegetables already built in. Warm it while your pasta cooks and dinner is ready in twenty minutes.

Serves 2. 20 minutes, 5 at the stove.

About 440 calories a serving, 15 g protein, 90 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 1 jar [24 oz] tomatoes, mushrooms, onions & peppers garden vegetable sauce

Staples

  • 8 oz pasta
  • to taste salt
  • to taste pepper

  1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook until al dente, about 10 minutes, stirring occasionally.
  2. While the pasta cooks, pour the entire jar of sauce into a skillet or wide saucepan and set over medium heat. Stir occasionally until the sauce is hot and beginning to simmer at the edges, about 5 minutes.
  3. Drain the pasta and add it directly to the warm sauce, stirring gently to coat every strand. Taste and season with salt and pepper.

Note Swap in any shape of pasta you have. Leftovers keep three days covered in the fridge and reheat gently over low heat with a splash of water. Serve with crusty bread to wipe the plate and a green salad on the side.

On the label

ITALIAN TOMATOES, MUSHROOMS, ONIONS, RED PEPPERS, GREEN PEPPERS, OLIVE OIL, WHITE WINE*, GARLIC, SALT, FRESH BASIL, BLACK PEPPER, OREGANO, CRUSHED RED PEPPER.

Rao's Homemade, prepared pasta & pizza sauces, serving 113 g, package 24 oz/1.5 lbs/680 g. Ingredients as printed on the label.

More from Rao's Homemade

Other onions

Cooks as onions, mushrooms, tomatoes. Half of it left? Use up the onions.

Had this in a photo? Cook with it Photograph your shelf