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Penne with Spring Vegetables
Penne with Spring Vegetables

Category: Main Dish | Serves: 6

(249 ratings)

Nutrition Information:
Calories: 330
Protein: 13 g
Carbs: 66 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 23 mg
Fiber: 5 g

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Sauteed spring vegetables tossed with penne pasta is quick and easy to make yet very very tasty! Add chicken, shrimp or tofu if desired.
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
3/4 cups low sodium chicken broth
Salt and pepper, to taste (optional)*
16 oz. package of penne pasta, preferably whole wheat
6 fresh basil leaves, chopped
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. Add asparagus and cook an additional 3 minutes.
3 Stir in the tomatoes and squash and cook for 3 minutes.
4 Add the broth and reduce heat to medium low and simmer, uncovered for 5 minutes. Add salt and pepper, to taste.
5 Cook pasta according to package instructions then drain. Toss pasta with the vegetable mixture and basil then serve.

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