| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar (30 ounces) Ragú Chunky Gardenstyle Pasta Sauce |
| 4 |
c |
Fresh broccoli florets |
| 3 |
tb |
Olive oil |
| 1 |
md |
Red bell pepper; thinly sliced |
| 1 |
md |
Onion; thinly sliced |
| 1 |
sm |
Zucchini; sliced into thin strips |
| 1 |
sm |
Yellow squash; sliced into thin strips |
| 1 |
tb |
Chopped fresh basil |
| 1/2 |
ts |
Thyme |
| 1 |
pk |
(12 ounces) fettuccine; cooked and drained |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
In a medium saucepan, simmer sauce until heated through. Set aside and keep
warm. In a large skillet, sauté broccoli in oil about 3 minutes. Add red
pepper, onion, zucchini, yellow squash, basil and thyme; sauté until
tender. Spoon sauce over hot fettuccine. Spoon vegetable mixture over
pasta. Sprinkle with cheese.
Serves 6-8.
Posted to Bakery-Shoppe Digest V1 #230 by Cheryl Perkins
<victoria@rpmdp.com> on Sep 12, 1997
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