Garden Fresh Pasta with Tomato-Basil Sauce
1 pound Spaghetti, Linguine, or Thin Spaghetti – uncooked
4 medium tomatoes (about 4 cups) – seeded and chopped
1 15-ounce can Italian-flavor tomato sauce
1 teaspoon dried basil
2 tablespoons chopped fresh basil
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 pound fresh asparagus (about 2 cups) * – cut into 1-inch pieces
1 medium zucchini
1 medium 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.
NOTES : *If desired, substitute two 10-ounce packages frozen asparagus, cut, thawed and drained, for fresh asparagus.