70 g Tree Top Cherry Fruit Sensations
28 g Tree Top Diced, Dried Apples
30 g mild olive oil
100 g chopped onion
18 g minced garlic, divided
1 g dried red pepper flakes
800 g canned peeled tomatoes, including juice
100 g dry white wine
8 g light brown sugar (firmly packed)
2 g chicken or vegetable bouillon cube
60 g broccoli florets
125 g cubed zucchini (1/2" pieces)
125 g cubed yellow squash (1/2" pieces)
16 g fresh lemon juice
Salt and freshly ground black pepper
225 g dried linguine
6 g grated lemon zest
Garnish with chopped flat-leaf parsley and
freshly grated Parmesan cheese (optional)
Heat 8 g of the olive oil in a large skillet over medium heat. Add
the onion, 8 g of the garlic and the red pepper flakes. Saute until soft
and fragrant, about 2 minutes.
Crush the tomatoes with your fingers, then add them to the skillet,
along with the white wine, cherries, apples, brown sugar and the
bouillon cube. Reduce the heat to low and simmer the mixture for 10
minutes, stirring occasionally.
Stir in the broccoli, zucchini and yellow squash, cover and simmer
until they are tender, but not mushy, about 15 minutes. Remove from the
heat and stir in the lemon juice. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add the pasta and cook
until just tender, 8 to 10 minutes. Drain well. Return the drained pasta
to the pot and add the sauce, along with the lemon zest, the remaining 3
grams garlic, the parsley, and the remaining 20 gramzs olive oil. Toss
until the pasta is well coated with the sauce.
Divide the pasta among warmed shallow bowls. Serve immediately, sprinkled with Parmesan cheese, if desired.