Penne with Spring Vegetables

(makes 6 servings)

Ingredients:

• Non-fat cooking spray
  
• ½ cup onion, chopped
  
• 2 cloves garlic, finely chopped
  
• 1 lb. fresh asparagus, trimmed and cut into small pieces
  
• 2½ cups cherry tomatoes, halved
  
• 2 cups yellow squash, cubed
  
• ¾ cups low sodium chicken broth
  
• 1 (16 oz.) package of penne pasta (cook according to package instructions, drain)
  
• 6 fresh basil leaves, thinly sliced
  
• Salt and pepper, to taste (optional)
  

Preparation:

• Spray a large skillet with cooking spray then heat over medium heat.
  
• Add garlic and onion then cook for about 3 minutes, stirring often.
  
• Add asparagus and cook an additional 3 minutes.
  
• Stir in the tomatoes and squash and cook for about 3 minutes.
  
• Add the broth and reduce heat to medium low and simmer, uncovered for about 5 minutes. Add salt and pepper, to taste.
  
• Toss pasta with the vegetable mixture and basil then serve.
  

Make 6 Servings:

Weight Loss Recipes Amount Per Serving(1/6 of recipe (296 g)): 330 Calories, 13 g Protein, 66 g carbohydrates, 5 g Dietary Fiber, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 23 mg sodium