INGREDIENTS:
1 pound Spaghetti, Linguine, or thin Spaghetti,
uncooked
4 medium tomatoes, seeded and chopped (about 4 cups)
1 15oz. can Italian-flavor tomato sauce
1 tsp. dried basil or 2 tbsp. chopped fresh basil
1/2 tsp. freshly ground black pepper
1 tbsp. vegetable oil
1 pound fresh asparagus, cut into 1-inch pieces
(about 2 cups)
1 medium zucchini or yellow squash, halved and thinly
slices
1 medium red bell pepper, cut into 1/2-inch pieces
BelGioioso® Parmesan cheese, freshly grated |
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PREPARATION:
Prepare pasta according to package directions; drain.
In a large saucepan,
combine tomatoes, tomato sauce, basil and black pepper;
mix well and bring to a boil. Reduce heat, cover and
simmer 20 minutes. Remove cover and cook, stirring occasionally,
15 to 20 minutes longer, or until slightly thickened.
In a large skillet, heat oil over medium-high heat.
Add asparagus, zucchini and bell pepper. Stir-fry vegetables
until tender. Combine pasta with vegetable mixture and
toss well. Spoon tomato sauce over pasta and sprinkle
with Parmesan cheese.
SERVES: 6
Pairs well with Ecco Domani®
Chianti or Sangiovese
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