1 30-ounce jar prepared chunky pasta sauce
4 cups fresh broccoli florets
3 tablespoons olive oil
1 medium red bell pepper, thinly sliced
1 small zucchini sliced into thin slices
1 small yellow squash, sliced into thin slices
1 tablespoon fresh basil, chopped
1/2 teaspoon thyme
1 12-ounce package fettuccine pasta, cooked and drained
Grated Parmesan cheese
In a medium saucepan, simmer sauce until heated through. In a large skillet, saute broccoli in oil for about 3 minutes; add red pepper, onion, zucchini, yellow squash, basil and thyme and continue to saute until tender.
To serve, spoon sauce over fettuccine and then spoon vegetables over pasta and top with grated Parmesan cheese.
If preferred, you can use vegetable oil in place of the olive oil.
Recipe makes 8 servings.
Serving size: 10 ounces vegetable mixture and 4 ounces pasta
Calories: 229; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 15mg; Carbohydrates: 37g; Fiber: 3g; Protein: 7g
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