1 30-ounce jar RagÃº 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
In a medium saucepan, simmer sauce until heated through. Set aside and keep warm.
In a large skillet, sautÃ© broccoli in oil about 3 minutes. Add red pepper, onion, zucchini, yellow squash, basil and thyme; sautÃ© until tender.
Spoon sauce over hot fettuccine. Spoon vegetable mixture over pasta. Sprinkle with cheese.