Italian Veggie Pasta

This is a 30-minute dinner for two -- or double the recipe for a healthy family meal.

Ingredients: 
1/2 box (8oz) of Linguine, one can (14oz) of Hunts petite diced tomatoes  one large clove of fresh garlic, one medium red onion, one zucchini, one yellow squash, and 1/2 cup of fresh Romano Pecorino cheese. Season with basil and oregano, and some McCormick Grillmaster Montreal Steak pepper.

Preparation: Cut the zucchini, yellow squash and red onion into thick slices, cutting each slice in half. (Optionally, you may also want to remove the seeds in the middle of the yellow squash.) Then peel the outer layers from a fresh clove of garlic and cut it into very thin slices.

Let's Cook: Choose a large sauce pan or kettle. Add water until it is 3/4 full, then add 1 teaspoon of rock salt aka "Ice Cream Salt." Bring salted water to a boil, then add 1/2 box of Linguine and follow cooking instructions (usually 9-11 minutes.)

Meanwhile, Saute the garlic and onion over medium-high heat with 3 tablespoons of olive oil in a large skillet. After a few minutes, add the zucchini and yellow squash and stir the mixture until the veggies are coated with oil. Cover the skillet and turn the heat to medium-low. Cook 5 minutes. Remove the pan lid. Add the can of diced tomatoes and generous amounts of seasoning. Simmer together for a few minutes.

Drain the Linguine and dump it into the skillet. Mix well and serve on large plates. Add about 1/2 cup of shredded or thinly sliced Romano cheese over the top of each portion on the plates. Mix and wait a couple of minutes for the cheese to partially melt before serving. 
~ This recipe from Mary Jo & PierGiorgio Pezzi.

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