Garden Vegetable Sauce

1. 1

   Half squash lengthwise and slice thin.

2. 2

   Cut asparagus in 1-inch pieces (1 cup).

3. 3

   Combine in a large saucepan with undrained tomatoes, tomato paste, mint and sugar.

4. 4

   Bring to boiling and reduce heat.

5. 5

   Simmer, uncovered, for 5 to 7 minutes, more or less, until squash and asparagus are tender.

6. 6

   Serve over hot fettuccine pasta.

No additional tips available.