1/2 cup (125 ml) zucchini, diced

1 can 14 oz (398 ml) artichoke hearts, drained and quartered

1/4 cup (60 ml) oil-packed pitted black olives, drained and sliced

1 tablespoon (15 ml) olive oil

1/4 cup (60 ml) red wine

4 cups (1 litre) sauce with meatballs (See recipe : Meatballs Sauce – Kid Version)

2 tablespoons (30 ml) fresh basil, chopped

In a saucepan, cook the zucchini, artichokes and olives in the oil for 2 minutes. Deglaze with the wine and reduce by half. Add the meatball sauce and basil. Simmer for 5 minutes. Serve over long pasta. Notes

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