Ingredients
2 tbsp. extra-virgin olive oil
1 yellow bell pepper, thinly sliced
1/2 lb. asparagus, ends trimmed and cut into 1” pieces
1/4 lb. sugar snap peas, thinly sliced diagonally
1 lb. shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
1 24-oz. jar RAGÚ Chunky Tomato, Garlic and Onion Sauce
4 medium zucchinis, spiralized
Shaved Parmesan, for garnish
Torn fresh basil, for garnish
Preparation
Step 1In a large skillet over medium heat, heat oil. Add peppers and cook until slightly softened, 5 to 7 minutes. Step 2Stir in asparagus and snap peas and cook until bright green and tender, 3 to 4 minutes. Add shrimp, season with salt and pepper, and cook until firm and pink, 4 to 5 minutes more.Step 3Add RAGÚ Chunky Tomato, Garlic and Onion Sauce and let come to a simmer, then toss in zucchini and cook until al dente, 6 to 7 minutes longer. Garnish with Parmesan and basil.
