Green Spaghetti

By Tonya_Speed

NUTRITION per serving: 399 Calories; 5g Fat; 19g Protein; 76g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 4 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat. Points: 8

Ingredients

• 12 ounces whole wheat Spaghetti pasta
• 8 ounces asparagus (about 1/2 bunch), trimmed and cut into bite-size pieces
• 4 ounces sugar snap peas, trimmed and halved
• 1 cup frozen green peas
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 medium zucchini, halved and sliced
• 1/4 teaspoon black pepper
• 1 cup low sodium chicken broth
• Grated Parmesan cheese (optional)

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Bring a large saucepan of water to a boil; add pasta and cook as package directs, adding asparagus and sugar snap peas during the last 3 minutes of cooking. Add frozen peas, then drain. Meanwhile, heat the oil in a large skillet over medium heat; add onion and saute for 2 minutes. Add zucchini and salt and pepper; cook for 5 minutes or until zucchini is tender-crisp. Add broth and heat through. Return pasta mixture to pasta pot; add zucchini mixture and toss to coat. Sprinkle each serving with Parmesan cheese if desired.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe); add some garlic toast.
GLUTEN FREE: Make sure pasta and chicken broth are gluten free.