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primavera contadina della casa buitoni

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Olive oil

  2. 1 medium Onion, diced

  3. 1 tablespoon Chopped garlic

  4. 1 small Zucchini, sliced

  5. 1 medium Sliced yellow squash

  6. 1 cup Green or yellow bell pepper strips

  7. 1 can CONTADINA Recipe Ready Diced Tomatoes, drained, juice reserved (14 1/2 oz)

  8. 1 can CONTADINA Italian Style Tomato Paste (6 oz)

  9. cup Warm water

  10. teaspoon Salt (opt)

  11. teaspoon Pepper

  12. 2 tablespoons Chopped fresh basil OR 1 teaspoon Dried basil, crushed

  13. 1 pack CONTADINA Refrigerated Linguine (9 oz)

  14. Sliced ripe olives (opt)

  15. Choped fresh basil (opt)

Instructions Jump to Ingredients ↑

  1. 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 chives and basil.

  2. Per serving: Calories 220; Fat 5 grams; Cholesterol 50 milligrams; Sodium 580 milligrams; Protein 8 grams.

  3. Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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