(makes 6 servings)
| 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 |
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3/4 cups low sodium chicken broth |
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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. |
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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