Ingredients:
4 servings

2 - 3 tsp. Olive oil
2/3 tsp. Garlic, minced
1 cup Julienne vegetables (zucchini, yellow squash, carrot and leeks)
8 - 10 Fresh basil leaves, minced
1 lb. Angel Hair pasta, cooked "al dente"
1 1/2 cups Tomato Herb Sauce (recipe follows)
to taste Salt
to taste Fresh ground black pepper
to garnish Shaved Parmesan Reggiano
for service Garlic toast

Method:
Prepare Tomato Herb Sauce per recipe, reserve. Heat olive oil in a sauté pan over medium heat. Add garlic and sauté briefly, do not brown. Add julienne vegetables and fresh basil, sauté briefly (1- 2 minutes) Stir in Tomato Herb Sauce, reduce heat and bring to a simmer. Heat cooked Capellini pasta in salted, simmering water. Drain well and add pasta to sauce. Toss gently and season with salt and pepper. Portion into warm pasta bowls and top with shaved Parmesan Reggiano. Garnish with fresh basil leaves and garlic toast.

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