Ingredients
- 1 squash (sliced yellow)
- 1 3/4 c contadina recipe ready tomatoes (diced)
- 3/4 c warm water
- 1 1/4 c onion (diced)
- 1 c green
- 1 c zucchini (sliced)
- 2 t olive oil
- 1 t garlic (chopped)
- 3 t basil (dried)
- 1/2 t salt
- 1/8 t pepper
- 1 package contadina refrigerated
-Linguine Sliced ripe olives (opt) Chopped fresh basil (opt) 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.
