RECIPE OF THE DAY! ZUCCHINI AND SQUASH PASTA PRIMAVERA

Try this tasty and easy healthy recipe tonight.
You’ll get two meals from this chockful-of-veggies pasta. Save the leftovers (about 8 cups) and toss with Italian dressing, or just a bit of red wine vinegar, for a healthy pasta salad lunch. ENJOY!

Makes 8 servings

Active Time: 15 minutes
Total Time: 35 minutes

Ingredients

1 box (about 14 oz) whole-wheat penne

2 Tbsp olive oil

1 1/2 lb zucchini, quartered lengthwise, sliced crosswise

1/2 lb yellow summer squash, quartered lengthwise, sliced crosswise

1 Tbsp minced garlic

1 box (9 oz) frozen peas

1 can (14 1/2 oz) reduced-sodium chicken broth

12 oz plum tomatoes, chopped

Serve with: grated Parmesan and crushed black pepper

Preparation

1. Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot.

2. Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.

3. Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.

4. Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.

251 Calories Per Serving