8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
5 teaspoons grated Parmesan cheese
1.Cook pasta according to package directions; drain.
2.Meanwhile, in a large nonstick skillet, saute the carrots in oil until crisp-tender. Add the garlic; cook for 1-2 minutes or until garlic is tender. Stir in the tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
3.Stir in pasta; sprinkle with cheese.
Yield: 6 servings.
Nutrition Facts: 1-1/4 cups equals 205 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 244 mg sodium, 37 g carbohydrate, 4 g fiber, 7 g protein.