If you are looking for an eye-popping, mouth-watering pasta dish–this one is for you. You can make this dish without the crème sauce and use olive oil instead. And if you are gluten-free, try any of the gluten-free pastas available now.

Cook pasta according to package directions, except omit any oil or salt added to the water. Drain. Return pasta to hot saucepan, cover and keep warm.

Meanwhile, in a heavy large non-stick skillet, heat oil over medium-low heat. Add onion to skillet; cover and cook for 13-15 minutes or until onion is tender. Sprinkle with sugar. Cook, uncovered, over medium-high heat for 4-5 minutes more or until onion is golden brown, stirring frequently.

Add zucchini or leeks, mushrooms, Garlicsaltless, and sun-dried tomatoes to onion in skillet. Cook and stir for 2 minutes. Stir in water, balsamic vinegar, and Tuscany-Mix. Cook 2-3 minutes more or until zucchini or leeks are crisp-tender, stirring occasionally.

Add zucchini mixture, nuts, a dash of Tuscany-Mix to taste to cooked pasta. You can add the crème sauce at this point, or drizzle with olive oil if you are watching your weight.  Gently toss to combine. Sniff, taste, and toss until all the ingredients are coated with deliciousness. Sprinkle with cracked pepper and dust with freshly grated Parmesan Cheese.

For added protein, toss with diced, cooked Rotisserie Chicken. This is a one-stop meal with veggies, whole grain pasta, and chicken for a balanced meal. It’s scrumptious.