1 jar (28 oz.) Ragu slow-cooked homestyle spaghetti sauce, tomato & herbs
1 garlic clove, minced
2 tbsp. olive oil
1 c. fresh broccoli, chopped
1 c. carrots, shredded
1 sm. red pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 pkg. (12 oz.) twist OR ruffle pasta, cooked & drained
1 tbsp. garlic-herb cheese spread
2 tbsp. Parmesan cheese, shredded
1 tbsp. fresh parsley, chopped

In medium saucepan thoroughly heat sauce and set aside. In large, non-stick skillet, over medium heat, saute garlic in olive oil. Add vegetables. Saute, stirring frequently, about 5 minutes or until tender crisp. Toss hot pasta with garlic-herb and Parmesan cheese. Spoon heated sauce over pasta, toss to coat well. Top pasta with sauteed vegetables. Sprinkle with parsley. Serves 6.