Fiesta pasta

Yield: 4 servings

Measure Ingredient
8 ounces Linguine pasta
2 tablespoons Olive oil
1 large Zucchini, diced
1 medium Onion, thinly sliced
¼ cup Chopped TRAPPEY'S Peppers
1 large Garlic clove, crushed
1 can Chopped tomatoes, undrained (14 1/2 oz)
½ teaspoon Dried oregano
¼ cup Pitted black olives, chopped
½ teaspoon Salt
\N \N Grated parmesan cheese (opt)

Prepare pasta according to package and set aside. In 12" skillet heat oil over medium heat and saute zucchini, onion, TRAPPEY'S peppers, and garlic 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add tomatoes, oregano, olives and salt and heat to a boil. Reduce heat to low; simmer uncovered about 10 minutes, stirring frequently until mixture thickens. To serve, toss cooked pasta with vegetable mixture. Serve with parmesan cheese if desired.

NOTE: For the spiciest flavor, use TRAPPEY'S jalapeno peppers; for medium flavor, use TRAPPEY'S hot cherry peppers; and for a mild flavor, use TRAPPEY'S DULCITO Italian pepperoncini peppers.

Submitted By MICHAEL ORCHEKOWSKI On 11-22-94

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