Tomato Vodka Sauce with Italian Pesto Blend Pasta & Farmer Market Vegetables

Serving Size: 4-6


1 lb. Pappardelle’s Italian Pesto Blend
1 (11 oz.) container Pappardelle's Tomato Vodka Sauce
1 medium zucchini, sliced
1 medium crookneck yellow squash, sliced
1 leek, washed and sliced
1 lb. oyster mushrooms, sliced
1 bunch fresh asparagus, quartered
2 tablespoons extra virgin olive oil
Sea salt & freshly ground pepper, to taste
Freshly grated Parmesan cheese


  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. Meanwhile, in a sauté pan, warm olive oil and lightly sauté vegetables. Add sauce and warm. Toss sauce and vegetable mixture with pasta.
  3. Serve with freshly grated Parmesan cheese, salt and pepper.