Gazpacho Pasta recipe

Gazpacho Pasta.

A sassy toss of garden vegetables, pasta,Asiago cheese and vermouth with a dash of red pepper flakes.

Recipe: Gazpacho Pasta

6 ounces spaghetti, uncooked
Vegetable cooking spray
1 cup broccoli flowerets
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 Parmesancheese
1 tablespoon minced fresh parsley
1/4 teaspoon sweet red pepper flakes

Cook pasta according to package directions,omitting salt and fat. Drain and set aside.

Coat a large non-stick skillet with cookingspray; place over medium heat until hot. Add broccoli and next3 ingredients; saut 4 minutes.

Add pepper strips, cucumber and mushrooms;saut 4 minutes.

Add pasta, tomato and vermouth; toss gently.Cook until thoroughly heated.

Sprinkle with freshly grated WisconsinAsiago or Parmesan cheese, or a blend of both varieties, plusparsley and pepper flakes; toss gently.

Serve immediately.

Makes 6 servings.

Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

Garden Gazpacho Recipe by Half Hour Meals

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