Linguine Primaver Della Santa Maria
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | olive oil |
|
| ¼ | cup |
shallots
chopped |
*
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | cup |
zucchini
sliced |
|
| 1 | cup |
yellow summer squash
sliced |
|
| 1 | cup |
sweet red bell peppers
strips |
*
|
| 1 ¾ | cups |
tomatoes
with crushed red peppers |
|
| ⅔ | cup | tomato paste |
|
| ¼ | cup |
white wine
dry |
*
|
| ½ | teaspoon | salt |
|
| 2 | teaspoons |
basil
fresh, chopped |
*
|
| 1 | x |
basil
dried, crushed |
*
|
| 9 | ounces | pasta, linguine |
|
| 1 | x |
olives
ripe, sliced |
*
|
| 1 | x |
basil
fresh, chopped |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
In medium skillet, heat oil, sauté shallots and garlic 1 minute.
Add zucchine, yellow squash and bell pepper, sauté for 3 to 4 minutes.
Stir Contadina pasta ready chunky tomatoes, paste, wine, and salt; simmer for 5 to 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.
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