Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil -Tomato Paste (6 oz)
1 1/4 c Diced onion (1 medium) 3/4 c Warm water
1 tb Chopped garlic 1/2 ts Salt (opt)
1 c Sliced zucchini (1 small) 1/8 ts Pepper
1 c Sliced yellow squash (1 med) 2 tb Chopped fresh basil
1 c Green or yellow bell pepper -OR
-strips 1 ts Dried basil, crushed
1 3/4 c CONTADINA Recipe Ready Diced 1 pk CONTADINA Refrigerated
-Tomatoes, drained (juice -Linguine
-reserved; 14.5 oz) Sliced ripe olives (opt)
2/3 c CONTADINA Italian Style 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.

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