Garden Fresh Pasta with Tomato-Basil Sauce
1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked
4 medium tomatoes, seeded and chopped (about 4 cups)
1 15-oz. can Italian-flavor tomato sauce
1 tsp. dried basil or 2 tbsp. chopped fresh basil
1/2 tsp. freshly ground black pepper
1 tbsp. vegetable oil
1 pound fresh asparagus, cut into 1-inch pieces (about 2 cups)*
1 medium zucchini or yellow squash, halved and thinly sliced
1 medium red bell pepper, cut in 1/2-inch pieces
Freshly grated Parmesan cheese
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.