Barbecue Sauce

• 1 box brown sugar
• 28 oz. bottle ketchup
• 1 onion, diced fine
• 2 Tbsp. lemon juice
• 2 Tbsp. white vinegar
• Worcestershire sauce
• 1 lb. fusilli or penne pasta
• 1 Tbsp. olive oil
• 1 garlic clove, pressed
• 1 lb. asparagus, trimmed and cut in 1-inch pieces
• 2 small summer squash, halved lengthwise and thinly sliced
• 2 c. quartered mushrooms
• 1 pt. cherry tomatoes, quartered
• freshly grated Parmesan cheese

1. Heat large pot of water to boiling.
2. Add pasta and cook to desired consistency.
3. Meanwhile, heat olive oil in medium skillet over medium-high heat.
4. Add garlic and cook 30 seconds.
5. Add asparagus; cover and cook 3 minutes.
6. Add squash and mushrooms; cook 4 to 5 minutes longer until vegetables are tender.
7. Remove from heat; stir in tomatoes and 1/2 cup boiling water from pasta pot.
8. Drain water from pasta and return pasta to pot.
9. Add sauce and toss to coat.
10. Season with pepper.
11. Serve with Parmesan cheese.

brown sugar, bottle ketchup, onion, lemon juice, white vinegar, worcestershire sauce, fusilli, olive oil, garlic, summer, mushrooms, cherry tomatoes, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478349 (may not work)