Fresh Veggie Spaghetti
1 pound spaghetti or
thin spaghetti, uncooked
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.
COOKS NOTES : *If desired, substitute two 10-ounce packages frozen asparagus, cut, thawed and drained, for fresh asparagus.
Per Serving: 353 Calories; 4g Fat (10.1% calories from fat); trace Saturated Fat; 13g Protein; 68g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 300mg Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 1/2 Fat.
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