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Gazpacho Pasta

Gazpacho Pasta


  • 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 plus 2 tablespoons grated Wisconsin Asiago or Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon sweet red pepper flakes


  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. Coat a large non-stick 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, plus parsley and pepper flakes; toss gently.
  6. Serve immediately.

Servings: 6

Recipe and photo credit: Dairy Farmers of Wisconsin.


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