Mediterranean Pasta
| Yield: | 4 Servings |
| Categories: | Main Dishes, Pasta, Low-Fat |
| 1 | tb | Olive or vegetable oil |
| 2 | md | Zucchini, cut into 3/4-inch dice |
| 1 | md | Onion, diced |
| 2 | ts | Minced garlic |
| 1/4 | ts | Salt |
| 1 | cn | (28 oz.) crushed tomatoes |
| 1 | tb | Wine vinegar |
| 1 | ts | Sugar |
| 1/4 | ts | Oregano |
| 1/4 | ts | Freshly ground pepper |
| 1 | cn | (6 1/2 oz.) water-packed tuna, drained |
| 1 | pk | (12 or 14 oz.) corkscrew or ruffle pasta, cooked according to |
| pk | Directions | |
| Freshly grated Parmesan cheese (optional) |
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