Pasta with Fresh Veggies

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.