Recipe: Fettuccine Primavera (Ragu sauce recipe using broccoli and summer squash)

FETTUCCINE PRIMAVERA

1 (26 ounce) jar Ragu Chunky Gardenstyle Pasta Sauce
4 cups fresh broccoli florets
3 tablespoons 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 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1/2 teaspoon thyme (optional)
1 (12 ounce) package fettuccine, cooked and drained
Parmesan cheese, grated (optional, for serving)

In a medium saucepan, simmer sauce until heated through. Set aside and keep warm.

In a large skillet, saute broccoli in oil about 3 minutes. Add bell pepper, onion, zucchini, yellow squash, basil and thyme; saute until tender.

Spoon sauce over hot fettuccine. Spoon vegetable mixture over pasta. Sprinkle with cheese.

Makes 6-8 servings
Adapted from source: Ragu sauce