Gazpacho Pasta

Yield: 6 servings

Ingredients

• 6 ounces spaghetti, uncooked
• Vegetable cooking spray
• 1 cup broccoli florets
• 1 cup thinly sliced carrots
• 1 cup sliced zucchini
• 1/4 cup sliced onion
• 1 small sweet yellow pepper, cut into julienne strips
• 1/2 cup sliced cucumber
• 1/2 cup sliced fresh mushrooms
• 1 small tomato, cut into 8 wedges
• 2 tablespoons dry vermouth
• 1/4 cup + 2 tablespoons grated Wisconsin Asiago or Parmesan cheese
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon sweet red pepper flakes

Instructions

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

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin