Linguine With Garden Clam Sauce

• 1 Tbsp. Mazola oleo
• 1 medium zucchini, cut into 1/2-inch pieces
• 2 to 3 large cloves garlic, minced
• 1 large tomato, diced
• 1/4 tsp. dried oregano
• 2 (6 1/2 oz.) cans minced clams, drained (broth reserved)
• 2 Tbsp. cornstarch
• 2 chicken bouillon cubes
• 8 oz. linguine, cooked and drained
• 1/2 c. grated Parmesan cheese

1. In large skillet melt oleo over medium heat.
2. Add zucchini and garlic, saute 2 minutes.
3. Add tomato and oregano, saute 2 minutes. Combine clam broth with enough water to equal 1 3/4 cups.
4. Stir in cornstarch until smooth.
5. Add to skillet with bouillon cubes and clams.
6. Stirring constantly, bring to a boil over medium heat. Boil 1 minute.
7. Toss with linguine and Parmesan cheese.
8. Makes 4 servings.

oleo, zucchini, garlic, tomato, oregano, clams, cornstarch, chicken bouillon cubes, linguine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318655 (may not work)