A sassy toss of garden vegetables, pasta, Asiago cheese and vermouth with a dash of red pepper flakes.

Gazpacho Pasta

6 ounces spaghetti, uncooked
Vegetable cooking spray
1 cup broccoli flowerets
1 cup thinly sliced carrots
1 cup sliced zucchini
1/4 cup sliced onion
1 small sweet yellow pepper, cut into julienne strips
1/2 cup sliced cucumber
1/2 cup sliced fresh mushrooms
1 small tomato, cut into 8 wedges
2 tablespoons dry vermouth
1/4 cup plus 2 tablespoons grated Wisconsin Asiago or Parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon sweet red pepper flakes

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add broccoli and next 3 ingredients; sauté 4 minutes.
3. Add pepper strips, cucumber and mushrooms; sauté 4 minutes.
4. Add pasta, tomato and vermouth; toss gently. Cook until thoroughly heated.
5. Sprinkle with freshly grated Wisconsin Asiago or Parmesan cheese, or a blend of both varieties, plus parsley and pepper flakes; toss gently.
6. Serve immediately.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.