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

Procedures

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.