Garden fresh pasta with tomato-basil sauce

6 Servings

Ingredients

Quantity Ingredient
1 pounds Spaghetti or Linguine or Thin Spaghetti, uncooked
4 mediums Tomatoes seeded and chopped
15 ounces Italian-flavor tomato sauce
1 teaspoon Dried basil; OR... Chopped fresh basil
½ teaspoon Freshly ground black pepper
1 tablespoon Vegetable oil
1 pounds Fresh asparagus cut into 1-inch pieces*
1 medium Zucchini or yellow squash halved and thinly sliced
1 medium Red bell pepper cut in 1/2-inch pieces
Parmesan cheese freshly grated

Directions

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 until vegetables are tender.

Combine pasta with vegetable mixture and toss well. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese.

*If desired, substitute two 10-oz. packages frozen asparagus, cut, thawed and drained, for fresh asparagus.

Each serving provides: 614 Calories; 21⅘ g Protein; 121 g Carbohydrates; 5⅖ g Fat; 0 mg Cholesterol; 301 mg Sodium. Calories from Fat: 8%

Copyright National Pasta Association () (Reprinted with permission)

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