| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 1/4 |
c |
Diced onion (1 medium) |
| 1 |
tb |
Chopped garlic |
| 1 |
c |
Sliced zucchini (1 small) |
| 1 |
c |
Sliced yellow squash (1 med) |
| 1 |
c |
Green or yellow bell pepper strips |
| 1 3/4 |
c |
CONTADINA Recipe Ready Diced Tomatoes, drained (juice reserved; 14.5 oz) |
| 2/3 |
c |
CONTADINA Italian Style Tomato Paste (6 oz) |
| 3/4 |
c |
Warm water |
| 1/2 |
ts |
Salt (opt) |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Chopped fresh basil OR |
| 1 |
ts |
Dried basil, crushed |
| 1 |
pk |
CONTADINA Refrigerated Linguine |
|
|
Sliced ripe olives (opt) |
|
|
Chopped fresh basil (opt) |
INSTRUCTIONS
In medium skillet, heat oil, saute onion and garlic for 1 minute. Add
zucchini, yellow squash and bell pepper; saute for 3-4 minutes. Stir
in reserved tomato juice, Italian paste, water, salt and pepper;
simmer for 5-8 minutes or until vegetables are tender. Stir in
tomatoes and basil; simmer for 1 minute. Prepare pasta according to
package directions. Serve sauce over pasta; garnish with olives and
basil. Makes 6 servings. Per Serving: Calories: 220; Fat: 5 grams,
Cholesterol: 50 milligrams, Sodium: 580 milligrams, Protein: 8 grams.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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