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A delectable recipe to use up your surplus of summer squashes.
8 ounces linguine
1 can (28 ounces) crushed tomatoes
1 tablespoon McCormick Gourmet™ Tuscan Seasoning
2 teaspoons sugar
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 tablespoon olive oil
8 ounces mushrooms, quartered
1 medium yellow squash, sliced
1 medium zucchini, sliced
1/2 cup chopped onion
Cook pasta as directed on package. Drain well.
Meanwhile, mix tomatoes, Seasoning, sugar and sea salt in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.
Heat oil in large skillet on medium-high heat. Add mushrooms, squashes and onion; cook and stir 4 minutes or until tender-crisp. Stir vegetables into tomato sauce.
Place pasta in serving bowl. Spoon vegetable mixture over pasta; toss to coat. Sprinkle with grated Parmesan cheese, if desired.
(Amount per serving)