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Preheat the oven to 350F. Cook the linguine according to the package
directions; drain, rinse, drain again, and set aside. Meanwhile, heat the
oil in a soup pot over medium-high heat; add the zucchini and bell pepper.
SautE for 6 to 8 minutes, or until tender. Stir in the spaghetti sauce and
salsa, then add the linguine and mix well. Place in a 9" x 13" baking dish
that has been coated with nonstick cooking spray. Top with the mozzarella
cheese and bake for 25 to 30 minutes, or until the cheese is melted and
golden.
1 lb Uncooked linguine
1 tb Sunflower or vegetable oil
1 md Sized zucchini; cut into
-1-inch chunks
1 lg Red bell pepper; cut into
-1-inch chunks
26 oz Light spaghetti sauce
1 c Salsa
3/4 c Shredded reduced-fat
-mozzarella cheese
6 Servings