Ingredients
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
3 medium carrots, chopped
1 medium zucchini, chopped
kosher salt
Freshly ground black pepper
1 24-oz. jar RAGÚ Old World Style Traditional Sauce
1 qt. low-sodium vegetable broth
2 c. water
1 lb. asparagus, ends trimmed and cut into 1” pieces
3/4 c. ditalini or other small pasta
1/2 c. frozen peas
Juice from 1/2 lemon
Freshly grated Parmesan, for garnish
Freshly chopped parsley, for garnish
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion and carrots and cook until slightly softened, 5 to 7 minutes. Step 2Add zucchini and cook 2 to 3 minutes more. Season with salt and pepper, then add RAGÚ Old World Style Traditional Sauce, broth, and water. Bring to a boil on high, then reduce heat to medium-low and simmer. Step 3Stir in asparagus and pasta and cook until liquid is slightly reduced and pasta is al dente, about 12 minutes. Step 4In the last few minutes of cooking, add peas. Remove from heat and stir in lemon juice. Garnish bowls with Parmesan and parsley.
