| Ingredients: |  |
| |
 | 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 low sodium chicken broth |
| Salt
and pepper, to taste (optional)* |
| 16
oz. package of penne pasta |
| 6
fresh basil leaves, chopped
|
|
*Nutrition
Facts calculated without added salt.
|
| Directions: |
| |
| 1. | Spray
a large skillet with cooking spray then heat over medium heat. |
| 2. | Add
onion and garlic then cook for 3 minutes, stirring often. |
| 3. | Add
asparagus and cook an additional 3 minutes. |
| 4. | Stir
in the tomatoes and squash and cook for 3 minutes. |
| 5. | Add
the broth and reduce heat to medium low and simmer, uncovered for 5 minutes. Add
salt and pepper, to taste. |
| 6. | Cook
pasta according to package instructions then drain. Toss pasta with the vegetable
mixture and basil then serve. |
