“It’s hearty and palatable to serve as an entrée!”

INGREDIENTS

1 – 30 ounce jars chunky low fat pasta sauce
4 cups fresh broccoli florets
2 tbsp.    olive oil
1 medium red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 small zucchini, sliced into thin strips
1 small yellow squash, sliced into thin strips
1 tbsp.  chopped fresh basil
1/2 tsp.  thyme
1 – 12 ounce package fettuccine, cooked and drained
  Grated Parmesan cheese

DIRECTIONS

• Simmer the sauce until heated through in a medium saucepan.
• Set aside and keep warm.
• In a large skillet, sauté broccoli in oil for about 3 minutes.
• Add red pepper, onion, zucchini, yellow squash, basil and thyme; sauté until tender.
• Spoon the sauce over hot fettuccine.
•  Spoon the vegetable mixture over pasta.
• Sprinkle with cheese and serve.