1 27 1/2-ounce jar Ragú Light Pasta Sauce — Chunky Mushroom
2 tablespoons dry white wine (optional)
8 ounces spaghetti or thin spaghetti, uncooked
2 cups fresh broccoli florets
2 cups sliced zucchini, cut in halves
1 cup sweet red pepper strips
1 2 1/4-ounce can sliced pitted ripe olives, drained and chopped
1/3 cup coarsely grated Parmesan cheese, crumbled
OR
1/3 cup coarsely grated Romano cheese, crumbled
OR
1/3 cup coarsely grated Feta cheese, crumbled
Servings: 8
1. In small saucepan, stir together pasta sauce and wine; heat to boiling; reduce heat. Simmer, uncovered, 10 minutes.
2. Meanwhile, cook pasta according to package directions; during last 2 minutes of cooking, add broccoli, zucchini and red pepper to pasta cooking water. Drain pasta and vegetables.
3. Spoon sauce over hot pasta. Sprinkle with olives and cheese.
Cuisine: Italian
2 tablespoons dry white wine (optional)
8 ounces spaghetti or thin spaghetti, uncooked
2 cups fresh broccoli florets
2 cups sliced zucchini, cut in halves
1 cup sweet red pepper strips
1 2 1/4-ounce can sliced pitted ripe olives, drained and chopped
1/3 cup coarsely grated Parmesan cheese, crumbled
OR
1/3 cup coarsely grated Romano cheese, crumbled
OR
1/3 cup coarsely grated Feta cheese, crumbled
Servings: 8
1. In small saucepan, stir together pasta sauce and wine; heat to boiling; reduce heat. Simmer, uncovered, 10 minutes.
2. Meanwhile, cook pasta according to package directions; during last 2 minutes of cooking, add broccoli, zucchini and red pepper to pasta cooking water. Drain pasta and vegetables.
3. Spoon sauce over hot pasta. Sprinkle with olives and cheese.
Cuisine: Italian
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