Ingredients
- 1 squash (sliced yellow)
- 425 gr contadina recipe ready tomatoes (diced)
- 180 ml warm water
- 150 gr onion (diced)
- 140 gr green
- 130 gr zucchini (sliced)
- 10 ml olive oil
- 3 gr garlic (chopped)
- 2 gr basil (dried)
- 1 gr salt
- 1 gr 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.
