1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce
1 clove garlic, minced
2 tablespoons olive oil
1 16-ounce package frozen vegetable combination (broccoli, red peppers, mushrooms and onions)
1 12-ounce package rotelle, cooked and drained
1 5-ounce package garlic-herb cheese
1 tablespoon chopped fresh parsley
Servings: 4
1. In a medium saucepan, thoroughly heat sauce; set aside.
2. In a large skillet, sauté garlic in olive oil. Add frozen vegetables. Sauté, stirring frequently, about 5 minutes or until vegetables are tender-crisp.
3. Toss hot pasta with garlic-herb cheese. Spoon heated sauce over pasta; toss to coat well. Top pasta with sautéed vegetables. Sprinkle with parsley.
1 clove garlic, minced
2 tablespoons olive oil
1 16-ounce package frozen vegetable combination (broccoli, red peppers, mushrooms and onions)
1 12-ounce package rotelle, cooked and drained
1 5-ounce package garlic-herb cheese
1 tablespoon chopped fresh parsley
Servings: 4
1. In a medium saucepan, thoroughly heat sauce; set aside.
2. In a large skillet, sauté garlic in olive oil. Add frozen vegetables. Sauté, stirring frequently, about 5 minutes or until vegetables are tender-crisp.
3. Toss hot pasta with garlic-herb cheese. Spoon heated sauce over pasta; toss to coat well. Top pasta with sautéed vegetables. Sprinkle with parsley.