Spinach Linguine With Spring Sauce

• 3 tablespoons olive oil
• 1 12 cups diced zucchini
• 1 cup chopped onion
• 1 cup diced carrot
• 1 garlic clove, minced
• 2 cups skinned and chopped fresh tomatoes or 1 (16 ounce) can reduced-sodium whole tomatoes
• 12 teaspoon dried basil, crushed
• 14 teaspoon salt
• 12 teaspoon sugar
• 1 (8 ounce) package spinach linguine
• 34 cup grated parmesan cheese

1. In large, deep skillet, heat oil.
2. Add zucchini, onion, carrots and garlic.
3. Cook, stirring occasionally, until vegetables are crisp-tender.
4. Stir in tomatoes with juice, basil, salt and sugar.
5. Cover and simmer over low heat 10 to 15 minutes, stirring occasionally to break up tomatoes.
6. Meanwhile, cook linguine in boiling water until al dente (about 8 to 10 minutes)- Drain.
7. Add linguine and Parmesan cheese to tomato mixture.
8. Toss until well coated.
9. Serve.

olive oil, zucchini, onion, carrot, garlic, tomatoes, basil, salt, sugar, linguine, parmesan cheese

Taken from www.food.com/recipe/spinach-linguine-with-spring-sauce-128081 (may not work)