Ingredients

• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 2 plum tomatoes, sliced
• 1 tablespoon fresh basil, coarsely chopped
• 8 oz mild Italian sausage (2 links), sliced
• 8 oz rigatoni pasta
• 1 cup fresh prediced onions
• 2 tablespoons olive oil, divided
• 1 teaspoon salt-free garlic-herb seasoning
• 1 ½ cups specialty pasta sauce
• 2 tablespoons grated Parmesan cheese

Prep

• Bring water to boil for pasta.
• Slice zucchini and squash; cut tomatoes into 1-inch pieces. Chop basil.
• Cut sausage into small bite-size pieces (wash hands).

Steps

1. Cook and drain pasta following package instructions. Combine zucchini, squash, onions, 1 tablespoon oil, and seasoning; set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan, then add sausage; cook and stir 4–5 minutes or until no pink remains and 145°F. Remove sausage from pan.
3. Add vegetable mixture to same pan; cook and stir 3–4 minutes or until vegetables begin to soften and brown. Reduce heat to low; stir in tomatoes, cooked pasta, sausage, and pasta sauce. Cover and simmer 1–2 minutes or until thoroughly heated. Top with basil and cheese; serve.

Ingredients

• 4 slices Bakery 100% Whole Wheat Mountain Bread
• 2 plum tomatoes, thinly sliced
• Cooking spray
• 8 tablespoons Deli artichoke-spinach dip
• ½ teaspoon salt-free garlic-herb seasoning
• 4 teaspoons grated Parmesan cheese

Prep

• Preheat oven to 400°F.
• Cut each bread slice in half. Cut tomatoes into 8 slices.

Steps

1. Coat both sides of bread with spray, then arrange on baking sheet; bake 5–6 minutes or until lightly toasted.
2. Top each slice with 2 tablespoons spinach dip and 2 tomato slices, then sprinkle evenly with seasoning; bake 3–4 more minutes or until heated. Top each slice with 1 teaspoon Parmesan cheese; serve.