Tomato Vodka Sauce with Italian Pesto Blend Pasta and Farmer’s Market Vegetables Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - Pappardelle's Italian Pesto Blend pasta
  • 1 containers - 11 oz. Pappardelle's Tomato Vodka Sauce
  • 1 - medium zucchini, sliced
  • 1 - medium crookneck yellow squash, sliced
  • 1 - leek, washed, sliced
  • 1 pounds - oyster mushrooms, sliced
  • 1 bunches - fresh asparagus, quartered
  • 2 tablespoons - Bella Sol California Extra Virgin Olive Oil
  • - sea salt and freshly ground black pepper, to taste
  • - freshly grated Parmesan cheese, for serving with
  • Directions:

    Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain.

    Meanwhile, in a sauté pan, warm olive oil and lightly sauté vegetables. Add sauce and warm. Toss sauce and vegetable mixture with pasta.

    Serve with freshly grated Parmesan cheese, salt and pepper.

    Brief Description

    Pappardelle's pasta quick recipe using jarred Tomato Vodka sauce with squash, mushrooms and asparagus and pesto blend pasta.

    Main Ingredient:

    tomato vodka sauce

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 15 min


    Pappardelle's Pasta

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    Posted On:

    May 9, 2020

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