RECIPE OF THE DAY ! SPAGHETTI AND VEGETABLES

Between picking up the kids at soccer practice and helping them with their homework, there isn’t always much time left for dinner prep. Luckily,I have some pasta creations you can get on the table in 20 minutes or less—even before the whole family gathers hungrily in the kitchen. My flavorful sauces are so quick to prepare that by the time the noodles cook your work will be done. I guarantee that with my speedy suppers, you’ll be earning your family’s thumbs up before the final spin on Wheel of Fortune. ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 20 minutes


Ingredients

12 oz whole-wheat spaghetti

8 oz asparagus (about 1/2 bunch), trimmed and cut in bite-size pieces

4 oz sugar snap peas, trimmed, halved

1 cup frozen peas

1 Tbsp olive oil

1/2 cup minced shallots

1 medium zucchini, halved and sliced

1/4 tsp each salt and pepper

1 cup reduced-sodium chicken broth

Garnish: snipped chives, grated Parmesan

Preparation

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done. Add frozen peas, then drain.

2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add shallots; sauté 2 minutes. Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender. Add broth; heat.

3. Return pasta and vegetable mixture to pasta pot. Add zucchini mixture and toss to mix and coat. Sprinkle servings with chives and Parmesan.

394 calorie Per serving