Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1¼ cup | Onion, diced |
| 1 tablespoon | Chopped garlic |
| 1 cup | Sliced zucchini |
| 1 cup | Sliced yellow squash |
| 1 cup | Bell peppers strips |
| \N \N | (red and/or green) |
| 1 can | CONTADINA diced tomatoes, |
| \N \N | Drained, reserve juice |
| \N \N | (14.5 oz) |
| 1 can | CONTADINA Italian style |
| \N \N | Tomato paste (6 oz) |
| ¾ cup | Warm water |
| ½ teaspoon | Salt (optional) |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Dried basil, crushed |
| 1 pack | CONTADINA refrigerated |
| \N \N | Linguine |
| \N \N | Slice ripe olives (optional) |
| \N \N | Fresh basil (optional) |
In medium skillet, heat oil, saute onion and garlic for 1 minute. Add zucchini, yellow squash and bell pepper; saute for 3 to 4 minutes.
Stir in reserved tomato juice, Italian paste, water, salt and pepper, simmer for 5 to 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.
Source: ad for Contadina tomato products \\/\\/. <. |>. 3/1/95
Submitted By WAYNE DUBOIS On 03-01-95