2 in 1 pasta primavera Recipe

Published: April 26, 2011

YIELD: 8 servings

Per Serving:
Calories: 260
Protein: 11 g
Carb: 50 g
Fiber: 7 g
Fat: 5 g

Ingredients

1	box ( 14 oz) whole wheat penne
2	Tbsp olive oil
1½	lb zucchini, quartered lengthwise, sliced crosswise
½	lb yellow summer squash, quartered lengthwise, sliced crosswise
1	Tbsp minced garlic
1	box (9 oz) frozen peas
1	can (14.5 oz) reduced sodium chicken broth
12	oz plum tomatoes, chopped
	black pepper
	grated mozzarella cheese

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook, drain and return to pot.
2. Heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium high heat 5 mins or until crisp-tender.
3. Add garlic and peas, cook 1 min. Stir in broth and bring to a simmer.
4. Pour vegetable mixture over pasta. Add tomatoes, toss to mix and coat.