Gazpacho Pasta

• 6 ounces spaghetti, uncooked
• vegetable oil cooking spray
• 1 cup broccoli floret
• 1 cup carrot, thinly sliced
• 1 cup zucchini, sliced
• 14 cup onion, sliced
• 1 small yellow sweet pepper, cut into julienne strips
• 12 cup cucumber, sliced
• 12 cup fresh mushrooms, sliced
• 1 small tomatoes, cut into 8 wedges
• 2 tablespoons dry vermouth
• 6 tablespoons grated parmesan cheese
• 1 tablespoon fresh parsley, minced
• 14 teaspoon sweet red pepper flakes

1. Cook pasta according to the package directions, omitting salt and fat.
2. Drain and set aside Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
3. Add broccoli and next 3 ingredients, saute 4 minutes.
4. Add pepper strips, cucumber, and mushrooms, saute 4 minutes.
5. Add pasta, tomato and vermouth, toss gently.
6. Cook until thoroughly heated.
7. Sprinkle with cheese, parsley, and pepper flakes, toss gently.
8. Serve immediately.

vegetable oil cooking spray, broccoli floret, carrot, zucchini, onion, yellow sweet pepper, cucumber, fresh mushrooms, tomatoes, parmesan cheese, fresh parsley, sweet red pepper

Taken from www.food.com/recipe/gazpacho-pasta-39968 (may not work)