Yield: 24 servings
|5 cups||Chopped onions|
|1 tablespoon||Minced garlic|
|¼ cup||Olive oil|
|7 pounds||Tomatoes; whole|
|2 quarts||Zucchini; cubed|
|1 quart||Corn kernels|
|1 teaspoon||Red pepper flakes; crushed|
|1⅓ cup||Chopped fresh basil|
|3 pounds||Cooked pasta; rotelli|
Pantry: Four 28-oz cans of whole tomatoes. Sautéonions in oil in a large skillet over medium high heat until softened. Stir in canned tomatoes in their liquid and remaining ingredients, except basil and pasta. Cook 10-15 minutes, stirring occasionally, until thickened. Stir in basil and serve over pasta.
Per serving: 171 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 282mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: California Tomato Commission (July 1996) Converted by MM_Buster v2.0n.