Ingredients:

2 cups Wide Egg Noodles
1 Tbsp olive oil
1 each zucchini, sliced
1 each red onion, thinly sliced
1 can (14 1/2 oz.) no-salt added diced tomatoes, undrained
1/2 tsp oregano leaves, crushed
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup Parmesan cheese, shredded

Cooking Directions:

  1. Prepare noodles according to package directions.
  2. Heat oil in large non-stick skillet over medium-high heat. Add zucchini and onion and sauté 7 to 10 minutes or until lightly browned, stirring occasionally.
  3. Add tomatoes, oregano, salt and pepper. Cook over high heat 5 minutes or until mixture thickens.
  4. Stir in cooked noodles and heat through.
  5. Spoon onto four plates. Top each serving with 2 tablespoons cheese.