Pasta with Fresh Vegetables

By urbcindy

1 1/4 C = 205 cal; 4 g fat; 1 mg chol; 244 mg sodium; 37 gm CHO; 4 g fiber; 7 g protein

Ingredients

• 8 oz penne, cooked and drained as directed
• 1 C sliced fresh carrots
• 1 T olive oil
• 1/2 tsp minced garlic
• 3 C chopped plum tomatoes
• 1 C broccoli florets
• 1 C sliced summer squash
• 1 C chopped green pepper
• 1 T minced fresh basil or 1 tsp dried
• 1 tsp minced fresh thyme or 1/4 tsp dried
• 1 tsp minced fresh oregano or 1/4 tsp dried
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 tsp grated parmesian

Details

Servings 6

Preparation

Step 1

1 Saute carrots in oil until crisp-tender
2. Add garlic and cook 1 - 2 min. until garlic is tender
3. Stir in everything else except cheese; bring to a boil; simmer, uncovered for 10 min. until veggies are tender
4. Stir in pasta; sprinkle with cheese.