1 jar (30 ounces) commercially prepared "chunky" 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 slices
1 small yellow squash, sliced into thin slices
1 tablespoon fresh basil, chopped
1/2 teaspoon thyme
1 (12 ounce) package fettuccine, cooked and drained
Grated Parmesan cheese

In a medium saucepan, simmer sauce until heated through. In a large skillet, sauté broccoli in oil for about 3 minutes; add red pepper, onion, zucchini, yellow squash, basil and thyme and continue to sauté until tender.

To serve, spoon sauce over fettuccine and then spoon vegetables over pasta and top with grated Parmesan cheese.

Makes 8 Servings
Serving Size: 10 ounces vegetable mixture and 4 ounces pasta