| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Pasta, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | lb | Uncooked linguine |
| 1 | tb | Sunflower or vegetable oil |
| 1 | md | Sized zucchini; cut into 1-inch chunks |
| 1 | lg | Red bell pepper; cut into 1-inch chunks |
| 26 | oz | Light spaghetti sauce |
| 1 | c | Salsa |
| 3/4 | c | Shredded reduced-fat mozzarella cheese |
INSTRUCTIONS
Preheat the oven to 350F. Cook the linguine according to the package directions; drain, rinse, drain again, and set aside. Meanwhile, heat the oil in a soup pot over medium-high heat; add the zucchini and bell pepper. SautE for 6 to 8 minutes, or until tender. Stir in the spaghetti sauce and salsa, then add the linguine and mix well. Place in a 9" x 13" baking dish that has been coated with nonstick cooking spray. Top with the mozzarella cheese and bake for 25 to 30 minutes, or until the cheese is melted and golden. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1038 by Meg Antczak <[email protected]> on Jan 23, 1998
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