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Gazpacho Pasta

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    Source: cooksrecipes.comReport recipe

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    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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