Ingredients:
1 jar (30 ounces) commercially prepared "chunky" pasta sauce
4 cups fresh broccoli florets
3 tablespoons olive oil
1 medium red bell pepper, thinly sliced
1 medium onion, 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, cooked and drained
Grated Parmesan cheese

Directions:
In a medium saucepan, simmer sauce until heated through. In a large skillet, sauté broccoli in oil for about 3 minutes; add red pepper, onion, zucchini, yellow squash, basil and thyme and continue to sauté until tender.

To serve, spoon sauce over fettuccine and then spoon vegetables over pasta and top with grated Parmesan cheese.

Recipe makes 8 servings Fettuccine Primavera.
Serving Size: 10 ounces vegetable mixture and 4 ounces pasta

Place half of pasta mixture in sprayed baking dish. Pour tomato sauce over pasta. Top with remaining pasta mixture. Cover with foil and bake at 350 degrees for 35 to 45 minutes or until casserole is bubbly. In small bowl, combine breadcrumbs and melted margarine. Mix well and sprinkle over top. Bake uncovered an additional 5 minutes.

Nutrients per serving:
Calories: 229
Total fat: 6 grams
Saturated fat: 1 gram
Cholesterol: 0 mg
Sodium: 15 mg
Carbohydrate: 37 grams
Protein: 7 grams
Dietary fiber: 3 grams

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