14.5 oz can stewed tomatoes
2 T tomato paste
1 T snipped fresh mint or 1/2 t dried, crushed
1/2 t sugar
2 small yellow summer squash/zucchini, halved lengthwise and thinly sliced
5 oz asparagus spears cut into 1 inch pieces (1 c)
Hot cooked pasta
In a large saucepan combine undrained tomatoes, paste, mint and sugar. Bring to bo9iling
reduce heat. Simmer uncovered for 5 minutes. Cook covered for 5-7 minutes more or til squash and asparagus are tender. Server over hot pasta. Makes 3 1/2 c. 29 cal, 0g fat, 0mg chol, 1g pro
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