Cook and stir crumbles and garlic in hot oil in large saucepan on medium heat 4 to 5 min. or until heated through.
Stir in all remaining ingredients except pasta; cook 10 min. or until crumbles are heated through (160ºF), stirring occasionally.
Meanwhile, cook pasta as directed on package; drain. Place on platter; top with sauce.
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.
Enjoy this quick-and-easy low-calorie, low-fat dinner that's a good source of vitamin C from the vegetables.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 72g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.