1 pound rigatoni pasta
¼ cup olive oil
2 cups spinach, chopped, rinsed, and patted dry
2 Tbsp fresh rosemary leaves
2 Tbsp chopped garlic
2 Tbsp chopped onion
¼ cup rice wine vinegar
juice of 1 orange
2 Tbsp slivered garlic
1 cup asparagus pieces (3 or 4 stalks, depending on size, cut ½ inch long)
1 cup yellow squash pieces (1 large squash, halved lengthwise and cut into ¼-inch pieces)
¼ tsp salt
½ tsp freshly grounded black pepper
1 ½ cups Newman's Own® Marinara Pasta Sauce or your favorite
½ cup freshly grated parmesan cheese (optional)
salt and freshly ground black pepper to taste
Pesto: Combine the spinach and rosemary leaves, garlic, onion, vinegar, orange juice, salt and pepper in a blender and blend until pureed. (Adjust the consistency by adding more orange juice to thin the pesto if desired.) If made in advance, store the pesto, in the refrigerator, covered with plastic wrap directly on the surface to prevent the sauce from discoloring; it will keep for 1 week.
Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until tender. Meanwhile, heat the oil in a skillet or sauté pan until hot. Add the garlic, asparagus, squash, salt and pepper, and sauté stirring, for 3 minutes. Stir in the pasta sauce and cook over medium heat, stirring, until pasta is cooked.
Drain the rigatoni and place in a large bowl. Add the vegetable sauce and toss. Add ¾ cup of the pesto and toss again.
Serve at once in wide, heated pasta bowls, sprinkled with the parmesan cheese.