Recipe: Fettuccine Primavera

From staff and wire reports

August 05, 2010 at 9:22 am  | Mobile Reader | Print 

Ingredients:

1 jar (1 pound 10 oz.) Ragu Old World Style Pasta Sauce
3 tablespoons olive oil
6 cups assorted cut-up fresh vegetables (broccoli florets, red and/or green bell pepper, onion, zucchini and/or yellow squash)
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 box (12 ounces) fettuccine, cooked and drained

Directions:
Prep Time: 20 minutes
Cook Time: 15 minutes

 In 2-quart saucepan, heat pasta sauce until heated through. Set aside and keep warm.
In 12-inch skillet, heat olive oil over medium heat. Then, cook vegetables and basil, stirring occasionally, for 6 minutes or until vegetables are tender.
To serve, spoon sauce over hot fettuccine. Then spoon vegetable mixture over pasta. Sprinkle with grated Parmesan cheese.

Yield: 6 servings

Have a great recipe?  Email michelles@heraldguide.com.