Weight Loss Recipes - Penne with Spring Vegetables


Penne with Spring Vegetables
(makes 6 servings)

Ingredients:Nutrition Facts for Penne with Spring Vegetables
small bulletNonfat cooking spray
small bullet1/2 cup onion, chopped
small bullet2 cloves garlic, minced
small bullet1 pound asparagus, trimmed and cut into 1-inch pieces
small bullet2-1/2 cups cherry tomatoes, halved
small bullet2 cups yellow squash, cubed
small bullet3/4 cups low sodium chicken broth
small bulletSalt and pepper, to taste (optional)*
small bullet16 oz. package of penne pasta
small bullet6 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.

TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/6 of recipe (296g)
Servings Per Recipe: 6
Amount per serving
Calories330
Calories from fat17
Total Fat2 g
Saturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Total Carbohydrates66 g
Dietary Fiber5 g
Sugars0 g
Protein13 g
Vitamin A20%
Vitamin C50%
Calcium4%
Iron25%

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