2 T Olive oil
1 1/4 c Diced onion (1 medium)
1 T 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 t Salt (opt)
1/8 t Pepper
2 T Chopped fresh basil
-OR 1 t 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.