INGREDIENTS:

28 oz. spaghetti sauce
1 clove garlic, minced
2 tbsp. olive oil
1 c. each chopped broccoli & shredded carrots
1 each sm. red pepper, zucchini & yellow squash, diced
1 pkg. twist or ruffle pasta, cooked & drained
1 tbsp. garlic herb cheese spread
2 tbsp. shredded Parmesan cheese
1 tbsp. chopped parsley

DIRECTIONS:

In medium saucepan thoroughly heat sauce; set aside. In large, non stick skillet, over medium heat, saute garlic in olive oil. Add vegetables. Saute, stirring frequently, about 5 minutes or until tender crisp. Toss hot pasta with garlic herb and Parmesan cheese. Spoon heated sauce over pasta, toss to coat well. Top pasta with sauteed vegetables. Sprinkle with parsley. Serves 6.

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