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2 Tbsp. olive oil 1 1/4 cups diced onion 1 Tbsp. chopped garlic 1 cup sliced zucchini 1 cup sliced yellow squash 1 cup yellow bell pepper strips 1 3/4 cups diced tomatoes, drained (juice reserved) 2/3 cup Italian style tomato paste 3/4 cup warm water 1/2 tsp. salt 1/8 tsp. pepper 2 Tbsp. chopped fresh basil OR 1 tsp. dried basil, crushed 1 package (9 oz.) refrigerated linguine Sliced ripe olives (optional) Chopped fresh basil (optional) |
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*In a medium skillet, heat oil, sauté onion and garlic for 1 minute. Add zucchini, yellow squash and bell pepper, sauté 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.
Nutrition Information (per serving):
Calories 220 Carbohydrate 27 grams
Fat 9 grams Protein 8 grams
Cholesterol 50 mg
Sodium 580 mg
Exchanges (using the American Diabetic Assoc.
Exchanges) per serving:
1 1/2 starches, 2 vegetable, 2 fat
*Recipe Source: Unknown
