| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Pasta, Vegetables, Vegetarian, Italian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Chopped shallots |
| 1 |
tb |
Chopped garlic |
| 1 |
c |
Sliced zucchini |
| 1 |
c |
Sliced yellow squash |
| 1 |
c |
Green/yellow bell pepper |
|
|
Strips |
| 1 3/4 |
c |
Chunky tomatoes with crushed |
|
|
Red peppers contandina 14.5 |
| 2/3 |
c |
(6oz) tomato paste |
| 1/4 |
c |
Dry white wine |
| 1/2 |
ts |
Salt (optional) |
| 2 |
ts |
Chopped fresh basil or 1 ts |
|
|
Dried basil crushed |
| 1 |
pk |
9oz linguine (refrigerated) |
|
|
Sliced ripe olives optional |
|
|
Chopped fresh basil optional |
INSTRUCTIONS
In medium skillet, heat oil:saute shallots and garlic 1 minute. Add
zucchine, yellow squash and bell pepper; saute for 3-4 minutes. Stir
Contadina pasta ready chunky tomatoes, paste, wine, and salt; simmer for
5-8 minutes or until vegetables are tender. Stir in basil; simmer for 1
minute. Prepare pasta according to package directions. Pour sauce over
pasta; garnish with olives and basil.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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