Penne with Spring Vegetables

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Penne with Spring Vegetables

 

nonfat cooking spray

1/2 cup onion, chopped

2 cloves garlic, minced

1 pound asparagus, trimmed and cut into 1-inch pieces

2 1/2 cups cherry tomatoes, halved

2 cups yellow squash, cubed

3/4 cups vegetable broth

salt and pepper, to taste (optional)*

16 oz. package of penne pasta

6 fresh basil leaves, chopped

 

Spray a large skillet with cooking spray then heat over medium heat.

Add onion and garlic then cook for 3 minutes, stirring often.

Add asparagus and cook an additional 3 minutes.

Stir in the tomatoes and squash and cook for 3 minutes.

Add the broth and reduce heat to medium low and simmer, uncovered for 5 minutes.

Add salt and pepper, to taste.

Cook pasta according to package instructions then drain.

Toss pasta with the vegetable mixture and basil then serve.

Makes 6 servings.

Calories 330, Fat 2 g, Cholesterol 0 mg, Sodium 23 mg, Carbohydrates 66 g, Fiber

5 g, Protein 13 g.

Points 6.