Title: Garden Fresh Pasta with Tomato Basil Sauce
Categories: Pasta Vegetarian
Yield: 6 Servings

1	lb	Spaghetti or Linguine - or Thin Spaghetti, - uncooked
4	md	Tomatoes - seeded and chopped
15	oz	Italian-flavor tomato sauce
1	ts	Dried basil; OR...
2	tb	-Chopped fresh basil
1/2	ts	Freshly ground black pepper
1	tb	Vegetable oil
1	lb	Fresh asparagus cut into 1-inch pieces*
1	md	Zucchini or yellow squash halved and thinly sliced
1	md	Red bell pepper cut in 1/2-inch pieces
		Parmesan cheese freshly grated

Prepare pasta according to package directions; drain.

In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove cover and cook, stirring occasionally, 15 to 20 minutes longer, or until slightly thickened.

In a large skillet, heat oil over medium-high heat. Add asparagus, zucchini and bell pepper. Stir-fry until vegetables are tender. Combine pasta with vegetable mixture and toss well. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese.

*If desired, substitute two 10-oz. packages frozen asparagus, cut, thawed and drained, for fresh asparagus.

Each serving provides: 614 Calories; 21.8 g Protein; 121 g Carbohydrates; 5.4 g Fat; 0 mg Cholesterol; 301 mg Sodium. Calories from Fat: 8%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

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