GARDEN FRESH PASTA WITH TOMATO-BASIL SAUCE

• 1 lb Spaghetti or Linguine
• -- or Thin Spaghetti,
• -- uncooked
• 4 md Tomatoes
• -- seeded and chopped
• 1 5 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)