Summer Fresh Salads Inc.

Buccatini Pasta with Summer Fresh Roasted Red Pepper Dip

3 1 ¼ cup 1 2 cups 4 tbsp 1 x 8oz	Extra Virgin Olive Oil Zucchini (cut in ½ moon circles) Kalamata Olives sliced Roasted Red Pepper (skinned, seeds removed, cut in strips) Buccatini pasta, cooked vegetable stock or water Summer Fresh Roasted Red Pepper Dip	3 1 50 mL 1 500 mL 60 mL 1 x 227g

1. Heat a sauté pan to medium heat, add the olive oil and zucchini. Cook until zucchini is done (about 2-3 mins). 2. Add kalamata olives and roasted red peppers, pasta and vegetable stock. Cook for 3 minutess until pasta is hot. 3. Add the Summer Fresh Roasted Red Pepper dip heat for 3 minutes stirring constantly then serve. Serves 2. Enjoy!