Penne with Spring Vegetables

Info
Cook Time:

Serves: 6

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


 * 3/4 cups low sodium chicken broth


 * Salt and pepper, to taste (optional)


 * 16 oz. package of penne pasta


 * 6 fresh basil leaves, chopped

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.

Source

 * Penne with Spring Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource