| 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
<meginny@frontiernet.net> on Jan 23, 1998
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