South Jersey Dining Guide

Joan Stetser - Thorofare

3 cloves garlic
olive oil
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
10 oz fresh mushrooms, sliced
1 small onion, thinly sliced
2 cans Del Monte Fresh Cuts (any flavor)
1 lb crab meat
2 - 3 cups Ragu Traditional Spaghetti Sauce
1 lb penne pasta

In a large skillet, saute garlic in olive oil. Add zucchini, squash, mushrooms and onion. Cook until tender. If vegetables are too watery, drain. Add both cans of Fresh Cuts. Mix well. Add crabmeat and heat through. Meanwhile, cook pasta in large pot. Drain pasta, return it to the pot, add vegetable-crab mixture. Stir in spaghetti sauce, heat through. Serve with a salad and hot French bread. Serves four to six.

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