Zucchini-Garlic Pasta

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Zucchini-Garlic Pasta

1 3/4 cup Diced Tomatoes, drained
1 cup (6 ounce jar) marinated artichoke hearts, sliced, undrained
1/4 cup sliced ripe olives, drained
2 Tblsp chopped fresh parsley
2 Tblsp chopped fresh basil
1 clove garlic, minced
1/4 tsp salt
1/8 tsp ground black pepper

Combine tomates, artichoke hearts and juice, olives, parsley,basil, garlic,
salt and pepper in large bowl. Cover; chill for several hours to blend
flavors. Toss with pasta or serve at room temperature on toasted Italian
bread slices or pizza.

Makes 4 servings

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