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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Pasta With Fresh Zucchini Sauce   
    Categories: Pasta   
         Yield: 4 Cups   
      
         2 ts Vegetable oil   
         1 ts Garlic; peeled, minced   
       1/2 lb Mushrooms; slice 1/4" thick   
         1 ts Dried basil   
        15 oz Can tomato sauce   
       3/4 lb Zucchini; cut lengthwise,   
              - then sliced 1/4" thick   
       1/4 c  Water   
       3/4 ts Salt   
       1/2 lb Spaghetti or vemicelli;   
              - cooked; drained   
       1/2 c  Parmesan cheese;   
              - freshly grated   
      
     In large skillet, heat oil over moderate heat. Add garlic and   
     mushrooms & cook, stirring frequently, until mushrooms are slightly   
     softened. Add zucchini & cook for 1 or 2 minutes, stirring   
     frequently, until crisp-tender. Stir in basil & tomato sauce. Pour   
     1/4 cup water into tomato sauce can, swirl around & add to skillet.   
     Stir in salt. Cook just until sauce is well heated. Serve with hot,   
     cooked pasta & sprinkle with Parmesan cheese.   
      
     Recipe by Oregon State University Extension Service   
      
     Recipe FROM: Favorite Zucchini Recipes cookbook, 1979   
      
   MMMMM   
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