Ingredients Jump to Instructions ↓

  1. 6 ounces spaghetti, uncooked Vegetable cooking spray

  2. 1 cup broccoli flowerets

  3. 1 cup thinly sliced carrots

  4. 1 cup sliced zucchini

  5. 1/4 cup sliced onion

  6. 1 small sweet yellow pepper, cut into julienne strips

  7. 1/2 cup sliced cucumber

  8. 1/2 cup sliced fresh mushrooms

  9. 1 small tomato, cut into 8 wedges

  10. 2 tablespoons dry vermouth

  11. 1/4 cup plus 2 tablespoons grated Wisconsin Asiago or Parmesan cheese

  12. 1 tablespoon minced fresh parsley

  13. 1/4 teaspoon sweet red pepper flakes

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add broccoli and next 3 ingredients; sauté 4 minutes. Add pepper strips, cucumber and mushrooms; sauté 4 minutes. Add pasta, tomato and vermouth; toss gently. Cook until thoroughly heated. Sprinkle with freshly grated Wisconsin Asiago or Parmesan cheese, or a blend of both varieties, plus parsley and pepper flakes; toss gently. Serve immediately.


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