Pasta Con Brio


  • 8 ounces spaghetti
  • 2 cups broccoli florets
  • 2 small zucchini, cut in half lengthwise and sliced in half moons
  • 1 medium red bell pepper
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 1/4 cup dry white wine, (optional)
  • 1 can (2.25 oz.) sliced pitted ripe olives, drained
  • 1/4 cup grated Parmesan cheese or crumbled feta cheese


  1. Cook pasta according to package directions, adding broccoli, zucchini and red pepper during last 2 minutes of cooking; drain.
  2. In 2-quart saucepan, bring Pasta Sauce and wine to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes. To serve, spoon sauce over hot spaghetti and vegetables, then sprinkle with olives and cheese.

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