Pork and Pasta Skillet Supper

5 minutes prep, 15 minutes cook

1 pound ground pork
1 medium onion, chopped
1 14 1/2-oz can pasta-ready tomatoes
1 8-oz can tomato sauce
1 small yellow summer squash, OR zucchini, sliced into half moons
1 1/2 cups penne pasta, hot cooked, OR other small paste shape

Heat nonstick skillet over medium-high heat. Add pork and onion; cook and stir until evenly browned. Stir in tomatoes and tomato sauce; bring to a boil. Reduce heat to low; cook for 5 minutes. Stir in squash and pasta. Cook for 2-5 minutes or until heated through.

Serves 4

This dish makes pantry staples into a quick weekday meal. Serve with a crisp green salad and French bread.