cups
assorted cut-up fresh vegetables (broccoli florets, red and/or green bell pepper, onion, zucchini and/or yellow squash)
1
tbsp.
chopped fresh basil or 1 tsp. dried basil leaves
1
box
(12 oz.) fettuccine, cooked and drained
Directions
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 and cook vegetables and basil, stirring occasionally, 6 minutes or until vegetables are tender. To serve, spoon sauce over hot fettuccine, then spoon vegetable mixture over pasta. Sprinkle, if desired, with grated Parmesan cheese.
TIP: Use whole wheat pasta to give this meal a nutritous boost!
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