tomato-basil sauce with zucchinis

4 to 5 ripe Roma tomatoes, cut into chunks
2 zucchinis, cut into chunks
4 to 5 garlic cloves peeled and chopped
2 tbsp. (30 mL) Western Family Olive Oil
1 tsp. (5 mL) salt
2 tbsp. (30 mL) Western Family lemon juice
2 tsp. (10 mL) basil (more to taste)

1. Sauté the garlic in the olive oil on medium heat.

2. Add the tomatoes, zucchinis, salt and lemon juice.

3. Let simmer for 10 minutes or until the zucchinis are tender.

4. Turn the heat down to low and add the basil and cover for 2 minutes.

5. Serve with multi-coloured Rotini (optional - any pasta can be used)

Secret: I sometimes like to add grated cheese on top.

Story: I invented this recipe when I was pregnant with my son and I ate this all the time. It is still my favourite recipe to make because you play with ingredients and I love to add lots more garlic! It's also fast and low in fat, if you don't top it with cheese.

Nutritional Analysis:
No. of Servings: 4, Serving Size: 1/2 cup, Energy: 96Kcal, Protein: 2g, Fat: 7.2g, Carbohydrate: 7.8g, Fibre: 2.1g, Iron: 1.1mg

	Zucchinis are made up mostly of water, making them one of the lowest calorie vegetables available. Yellow and green zucchinis are equally nutritious sources of vitamins A, C and folate.

Submitted by Angie Branham, Ardrossan, Alberta