| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian2 | 24 | servings | |
INGREDIENTS
| 5 | c | Chopped onions |
| 1 | tb | Minced garlic |
| 1/4 | c | Olive oil |
| 7 | lb | Tomatoes; whole |
| 2 | qt | Zucchini; cubed |
| 1 | qt | Corn kernels |
| 1 | tb | Salt |
| 1 | ts | Red pepper flakes; crushed |
| 2 | tb | Sugar |
| 1 1/3 | c | Chopped fresh basil |
| 3 | lb | Cooked pasta; rotelli |
INSTRUCTIONS
Pantry: Four 28-oz cans of whole tomatoes. Sauté.onions in oil in a large skillet over medium high heat until softened. Stir in canned tomatoes in their liquid and remaining ingredients, except basil and pasta. Cook 10-15 minutes, stirring occasionally, until thickened. Stir in basil and serve over pasta. Per serving: 171 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 282mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: California Tomato Commission (July 1996) http://www.tomato Converted by MM_Buster v2.0n.
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