1 18 1/4-ounce jar Ragú Pasta Toss Sauce — Herbs & Olive Oil with Tomatoes and Garlic
2 ounces penne, uncooked
4 cups fresh broccoli florets
1 medium zucchini, quartered lengthwise and sliced
1 medium red bell pepper, thinly sliced
Grated Parmesan cheese
Servings: 2
1. In a medium saucepan, simmer sauce over low heat until heated through, stirring occasionally.
2. Meanwhile, cook pasta according to package directions; during last 3 minutes of cooking, add vegetables to pasta cooking water. Drain pasta and vegetables well.
3. Spoon sauce over pasta and vegetables; sprinkle with Parmesan cheese. Toss to coat
2 ounces penne, uncooked
4 cups fresh broccoli florets
1 medium zucchini, quartered lengthwise and sliced
1 medium red bell pepper, thinly sliced
Grated Parmesan cheese
Servings: 2
1. In a medium saucepan, simmer sauce over low heat until heated through, stirring occasionally.
2. Meanwhile, cook pasta according to package directions; during last 3 minutes of cooking, add vegetables to pasta cooking water. Drain pasta and vegetables well.
3. Spoon sauce over pasta and vegetables; sprinkle with Parmesan cheese. Toss to coat
