Meatloaf Western Style
INGREDIENTS:
2 tb Olive oil 1 cn CONTADINA Italian style
1 1/4 c Onion, diced Tomato paste (6 oz)
1 tb Chopped garlic 3/4 c Warm water
1 c Sliced zucchini 1/2 ts Salt (optional)
1 c Sliced yellow squash 1/8 ts Pepper
1 c Bell peppers strips 1 ts Dried basil, crushed
(red and/or green) 1 pk CONTADINA refrigerated
1 cn CONTADINA diced tomatoes, Linguine
Drained, reserve juice Slice ripe olives (optional)
(14.5 oz) Fresh basil (optional)
2 tb Olive oil 1 cn CONTADINA Italian style
1 1/4 c Onion, diced Tomato paste (6 oz)
1 tb Chopped garlic 3/4 c Warm water
1 c Sliced zucchini 1/2 ts Salt (optional)
1 c Sliced yellow squash 1/8 ts Pepper
1 c Bell peppers strips 1 ts Dried basil, crushed
(red and/or green) 1 pk CONTADINA refrigerated
1 cn CONTADINA diced tomatoes, Linguine
Drained, reserve juice Slice ripe olives (optional)
(14.5 oz) Fresh basil (optional)
In medium skillet, heat oil, saute onion and garlic for 1 minute. Add zucchini, yellow squash and bell pepper; saute 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.