1/2 red and yellow sweet bell peppers
1 yellow or green zucchini
1 carrot
1/2 red onion
3 asparagus spears
3 tablespoons balsamic vinaigrette
Fresh chives, sliced, to taste
1 package Olivieri Broccoli & White Cheddar Medallions
1 package Olivieri Rose Sauce

Preparation Instructions:

Cut peppers, zucchini, carrot and onion into small pieces.

Remove 2 inches from bottom of each asparagus.

Brush vegetables lightly with the balsamic vinaigrette and grill or saute over medium heat until vegetables are cooked as desired.

Meanwhile, cook Olivieri Broccoli & White Cheddar Medallions according to package directions and heat sauce.

Mix drained, cooked pasta with Olivieri Rose Sauce and toss with grilled vegetables.

Garnish with fresh chives. 4 servings.