Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Spaghetti or Linguine
-- or Thin Spaghetti,
-- uncooked
4 md Tomatoes
-- seeded and chopped
15 oz Italian-flavor tomato sauce
1 ts Dried basil; OR...
2 tb -Chopped fresh basil
1/2 ts Freshly ground black pepper
1 tb Vegetable oil
1 lb Fresh asparagus
- cut into 1-inch pieces*
1 md Zucchini or yellow squash
- halved and thinly sliced
1 md Red bell pepper
- cut in 1/2-inch pieces
Parmesan cheese
- freshly grated

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.

*If desired, substitute two 10-oz. packages frozen asparagus, cut,
thawed and drained, for fresh asparagus.

Each serving provides: 614 Calories; 21.8 g Protein; 121 g
Carbohydrates; 5.4 g Fat; 0 mg Cholesterol; 301 mg Sodium. Calories
from Fat: 8%

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