Summer provides a lot of chances to use fresh produce inn your meals. It's a great way to eat healthy meals, and to stay in shape for your swim suit.
Here's a recipe for a Garden Fresh Salad. The fresh basil provides a tasty level of flavor in your pasta sauce. Adding fresh asparagus will provide a great dose of vitamin K.
1 pounds of whole wheat spaghetti, uncooked
5 Roma tomatoes, seeded and chopped
1 15-ounce can Italian-flavor tomato sauce
2 tablespoons chopped fresh basil
1/2 teaspoon freshly ground black pepper
1 tablespoon Extra Virgin Olive Oil
1 pound fresh asparagus, cut into 1-inch pieces
1 medium zucchini, halved and thinly sliced
1 medium red bell pepper, cut in 1/2-inch pieces
Freshly grated Parmesan cheese
1. Cook your pasta according to the directions on the package.
2. In a large saucepan, combine the tomato sauce, Roma tomatoes, chopped basil and black pepper; mix together well and bring it to a boil. Reduce the heat, cover, and simmer for 20 minutes. Remove the cover and continue to cook for an addition 15 to 20 minutes, stirring occasionally.
3. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus, zucchini, and bell pepper. Stir-fry the vegetables until they are tender. Combine the pasta with the cooked vegetables and toss until they are mixed together.
4. Spoon the tomato sauce over the pasta mixture and sprinkle with the freshly grated Parmesan cheese.
5. Serve hot, and enjoy.