Garden Vegetable Sauce - cooking recipe

Ingredients

1 (14 1/2 oz.) can stewed tomatoes
2 Tbsp. tomato paste
1 Tbsp. snipped fresh mint or 1/2 tsp. dried mint
1/2 tsp. sugar
2 small yellow squash and/or zucchini
5 oz. asparagus spears

Preparation

Half squash lengthwise and slice thin.
Cut asparagus in 1-inch pieces (1 cup).
Combine in a large saucepan with undrained tomatoes, tomato paste, mint and sugar.
Bring to boiling and reduce heat.
Simmer, uncovered, for 5 to 7 minutes, more or less, until squash and asparagus are tender.
Serve over hot fettuccine pasta.