1 30-ounce jar Ragú Chunky Gardenstyle 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 strips
1 small yellow squash, sliced into thin strips
1 tablespoon chopped fresh basil
1/2 teaspoon thyme
1 12-ounce package fettuccine, cooked and drained
Grated Parmesan cheese
Servings: 8
1. In a medium saucepan, simmer sauce until heated through. Set aside and keep warm.
2. In a large skillet, sauté broccoli in oil about 3 minutes. Add red pepper, onion, zucchini, yellow squash, basil and thyme; sauté until tender.
3. Spoon sauce over hot fettuccine. Spoon vegetable mixture over pasta. Sprinkle with cheese.
Serves 6-8.
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 strips
1 small yellow squash, sliced into thin strips
1 tablespoon chopped fresh basil
1/2 teaspoon thyme
1 12-ounce package fettuccine, cooked and drained
Grated Parmesan cheese
Servings: 8
1. In a medium saucepan, simmer sauce until heated through. Set aside and keep warm.
2. In a large skillet, sauté broccoli in oil about 3 minutes. Add red pepper, onion, zucchini, yellow squash, basil and thyme; sauté until tender.
3. Spoon sauce over hot fettuccine. Spoon vegetable mixture over pasta. Sprinkle with cheese.
Serves 6-8.
