Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
¼ cup | Chopped shallots |
1 tablespoon | Chopped garlic |
1 cup | Sliced zucchini |
1 cup | Sliced yellow squash |
1 cup | Green/yellow bell pepper |
\N \N | Strips |
1¾ cup | Chunky tomatoes with crushed |
\N \N | Red peppers contandina 14.5 |
⅔ cup | (6oz) tomato paste |
¼ cup | Dry white wine |
½ teaspoon | Salt (optional) |
2 teaspoons | Chopped fresh basil or 1 ts |
\N \N | Dried basil crushed |
1 pack | 9oz linguine (refrigerated) |
\N \N | Sliced ripe olives optional |
\N \N | Chopped fresh basil optional |
In medium skillet, heat oil:saute shallots and garlic 1 minute. Add zucchine, yellow squash and bell pepper; saute for 3-4 minutes. Stir Contadina pasta ready chunky tomatoes, paste, wine, and salt; simmer for 5-8 minutes or until vegetables are tender. Stir in basil; simmer for 1 minute. Prepare pasta according to package directions.
Pour sauce over pasta; garnish with olives and basil.