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.
    100% Plant-Based.<br>100% Delicious.