Garden Fresh Pasta with Tomato-Basil Sauce

This is a nice base for many dishes.

Servings: 4

2/3 pound Spaghetti, uncooked
2 2/3 medium tomatoes (about 4 cups), seeded and chopped
2/3 15-ounce can Italian-flavor tomato sauce
2/3 teaspoon dried basil
1/3 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
2/3 pound fresh asparagus (about 2 cups) *, cut into 1-inch pieces
2/3 medium zucchini
OR
2/3 medium yellow squash, halved and thinly sliced
2/3 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.

Pairs well with Paprika Chicken as pictured above.

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