Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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