Barbecue Sauce - cooking recipe

Ingredients

1 box brown sugar
28 oz. bottle ketchup
1 onion, diced fine
2 Tbsp. lemon juice
2 Tbsp. white vinegar
Worcestershire sauce
1 lb. fusilli or penne pasta
1 Tbsp. olive oil
1 garlic clove, pressed
1 lb. asparagus, trimmed and cut in 1-inch pieces
2 small summer squash, halved lengthwise and thinly sliced
2 c. quartered mushrooms
1 pt. cherry tomatoes, quartered
freshly grated Parmesan cheese

Preparation

Heat large pot of water to boiling.
Add pasta and cook to desired consistency.
Meanwhile, heat olive oil in medium skillet over medium-high heat.
Add garlic and cook 30 seconds.
Add asparagus; cover and cook 3 minutes.
Add squash and mushrooms; cook 4 to 5 minutes longer until vegetables are tender.
Remove from heat; stir in tomatoes and 1/2 cup boiling water from pasta pot.
Drain water from pasta and return pasta to pot.
Add sauce and toss to coat.
Season with pepper.
Serve with Parmesan cheese.