Penne with Spring Vegetables – Healthy Weight Loss Recipe


(makes 6 servings)

Ingredients: Nutrition Facts for Penne with Spring Vegetables
small bullet Nonfat cooking spray
small bullet 1/2 cup onion, chopped
small bullet 2 cloves garlic, minced
small bullet 1 pound asparagus, trimmed and cut into 1-inch pieces
small bullet 2-1/2 cups cherry tomatoes, halved
small bullet 2 cups yellow squash, cubed
small bullet 3/4 cups low sodium chicken broth
small bullet Salt and pepper, to taste (optional)*
small bullet 16 oz. package of penne pasta
small bullet 6 fresh basil leaves, chopped


*Nutrition Facts calculated without added salt.


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.


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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