(makes 6 servings)
Ingredients: |
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|
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Nonfat cooking spray |
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1/2 cup onion, chopped |
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2 cloves garlic, minced |
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1 pound asparagus, trimmed and cut into 1-inch pieces |
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2-1/2 cups cherry tomatoes, halved |
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2 cups yellow squash, cubed |
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3/4 cups low sodium chicken broth |
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Salt and pepper, to taste (optional)* |
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16 oz. package of penne pasta |
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6 fresh basil leaves, chopped
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*Nutrition Facts calculated without added salt.
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Directions: |
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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 |
Calories |
330 |
Calories from fat |
17 |
Total Fat |
2 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
23 mg |
Total Carbohydrates |
66 g |
Dietary Fiber |
5 g |
Sugars |
0 g |
Protein |
13 g |
Vitamin A |
20% |
Vitamin C |
50% |
Calcium |
4% |
Iron |
25% |
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