Name: Primavera Contadina - Dalla Casa Buitoni
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)

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Alister McGrath

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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