Linguine Primavera
A recipe from the Sneaky Kitchen
1 lb. uncooked linguine
2 to 3 Tablespoons olive oil
1 medium onion, chopped
1 medium carrot, sliced thinly on the diagonal
1 sm.-med. zucchini, cut in half the  long way & sliced on the diagonal
1/2 each red and green bell pepper, in thin julienne strips
1/4 cup raisins
3 garlic cloves, crushed
red pepper flakes and salt to taste
1 teaspoon dried oregano
1-1/2 teaspoons dried basil
1/2 teaspoon sugar
1 28-oz can of good quality crushed tomatoes
1 8-oz can tomato sauce
1/2 cup each frozen or fresh cut green beans and green peas
1  6-oz can tomato paste (optional- taste first)

Put pot of water on for linguine. Heat oil in lg. pan, preferably non-stick. When hot, add onions, carrots & zucchini. Sauté, stirring frequently. When onions are soft, add peppers. Continue to sauté until veggies start to brown a little. Add seasonings, garlic & raisins. Sauté another 2 or3 min. stirring constantly. Add sugar, tomatoes & tomato puree. Bring to a boil & turn low to simmer.  Microwave or steam green beans & peas separately until tender but still bright green (the green beans usually take a little longer), or use leftovers.

When linguine is done as per pkg. instructions, add green beans & peas to the sauce, mixing gently. Taste sauce for salt, & red pepper flakes if desired. Add sauce to drained linguine & mix well to coat. Taste again. Some people prefer more tomato flavor; if so add part or all of a 6-oz  can of tomato paste. Don't overdo the tomato; this is a side dish like potatoes or rice.