Penne with Vegetables in Tomato-Basil Sauce

6 oz. uncooked penne pasta1 tbs. olive or vegetable oil1 medium onion, chopped1 medium carrot, chopped1 (14.5-oz.) can diced tomatoes with herbs, undrained1 (8-oz.) can tomato sauce1 small unpeeled zucchini, chopped1 tbs. chopped fresh OR 1/2 tsp. dried basil leaves2 tbs. chopped fresh parsley1/4 c. shredded Parmesan cheeseCook and drain pasta as directed on package. While pasta is cooking, heat oil in a 10-in. nonstick skillet over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.

Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta; sprinkle with cheese.

(Betty Crocker's Quick & Easy Cookbook)