Garden Pasta Toss

Recipe Ingredients

1 teaspoon	5ml	Olive oil
2 teaspoons	10ml	Zucchini - sliced (medium)
2 cups	292g / 10oz	Broccoli florets
3		Garlic cloves - minced
2		Tomatoes - coarsely chopped
1 tablespoon	15ml	Minced fresh basil
		= (or 1 tspn dried basil)
1 tablespoon	15ml	Minced fresh oregano
		= (or 1 tspn dried oregano)
1 1/2 teaspoons	7.5ml	Minced fresh rosemary
		= (or 1/2 tspn dried rosemary leaves,
		Crumbled)
6 oz	170g	Capellini (angel hair pasta)
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large nonstick skillet, heat the oil. Add the zucchini, broccoli and garlic; cook, stirring as needed, until tender-crisp, about 5 minutes.

Add the tomatoes, basil, oregano and rosemary; cook, stirring as needed, until the tomatoes are softened, about 5 minutes.

Meanwhile, cook the pasta according to package directions. Drain, reserving 1/4 cup of the pasta water, and place the pasta in a serving bowl. Add the vegetable mixture, cheese and the reserved pasta water; toss to combine. Serve, sprinkled with the pepper.

This recipe yields 4 servings.

Per Serving: 244 Calories, 4 g Total Fat, 1 g Saturated Fat, 4 mg Cholesterol, 122 mg Sodium, 43 g Total Carbohydrate, 5 g Dietary Fiber, 12 g Protein, 140 mg Calcium.

Serving Provides: 2 Breads, 2 Fruit/Vegetables.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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