Penne with Spring Vegetables

Description
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
 * Serves: 6

Ingredients

 * Non-fat cooking spray
 * ½ cup onion, chopped
 * 2 cloves garlic, minced
 * 1 pound asparagus, trimmed and cut into 1-inch pieces
 * 2½ cups cherry tomatoes, halved
 * 2 cups yellow squash, cubed
 * ¾ 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.