A simple dinner that is ready in under thirty minutes! This pasta dish with a creamy tomato-basil sauce is packed with vegetables such as zucchini, mushroom, and sweet bell peppers.
1 jar(24 ounces)Tomato and Basil SauceI use Bertolli
1 jar(15 ounces)Garlic Alfredo Sauce
Salt and pepperto taste
Italian seasoningto taste
Red pepper flakesoptional for some heat
1 and 1/2cupsshredded Italian cheese blend*
Fresh basiloptional
Instructions
In a large pot or a deep skillet, add in the olive oil and minced garlic. Stir around for about 30 seconds or until the garlic is fragrant.
Add in the chopped zucchini, sliced mushrooms, and red pepper.
Cook until crisp tender and then remove from heat and set aside.
In the same pot, cook the pasta shells according to package directions.
Drain and return to the pot. Turn on the heat to medium heat and add in the sautéed vegetables along with both the tomato & basil sauce + garlic alfredo sauce in the large pot.
Stir everything together and add seasonings to taste. Definitely add salt and pepper, then Italian seasoning and red pepper flakes if desired and to taste preference.
Stir in the cheese and mix until well melted. (Add less or more cheese as desired to personal preference - taste in between adding each 1/2 cup)
Coarsely chop some fresh basil and mix it in if desired.
Serve immediately.
Notes
*We've also tried this dish with no cheese and LOVED it! If you aren't a big cheese fan or want to save some calories, try it without cheese first and see if you like it :)