Recipe - Mediterranean Pasta

1 tablespoon Olive or vegetable oil
2 md Zucchini, cut into 3/4inch
dice
1 md Onion, minced
2 teaspoon Minced garlic
One fourth teaspoon Salt
1 cn (28 oz.) crushed tomatoes
1 tablespoon Wine vinegar
1 teaspoon Sugar
One fourth teaspoon Oregano
One fourth teaspoon Freshly ground pepper
1 cn (6 One half oz.) waterpacked
tuna, drained
1 pack (12 or 14 oz.) corkscrew or
ruffle pasta, cooked
according to
pack Directions
Freshly grated Parmesan
cheese (optional)

1. Heat oil in large skillet over mediumhigh heat. Add zucchini, onion,
garlic and salt; cook, stirring, until tendercrisp, 5 minutes. Stir in
tomatoes, vinegar, sugar, oregano and pepper. Bring to boil; reduce heat,
cover and simmer 5 minutes. Stir in tuna and cook 3 minutes more.

2. Toss hot pasta with sauce and sprinkle with Parmesan, if desired. Makes
4 servings.

PER SERVING: Calories 505, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 17
mg, Sodium 615 mg, Carbohydrates 85 g, Protein 27 g

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Jun 03, 1998