From Paulette Vickery's Recipe Collection

BB: MIXED VEGETABLE PASTA

main dish, vegetables

2 tablespoon nonfat chicken broth
6 oz spaghetti, uncooked
1 cup broccoli florettes
1 cup sliced carrots
1 cup sliced zucchini
1/4 cup diced onion
1 each yellow bell pepper, diced
1 cup sliced fresh mushrooms
1 each tomato, cut into wedges
2 tablespoon white wine
1/4 cup nonfat parmisan cheese plus:
2 tablespoon nonfat parmisan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon sweet red pepper flakes

Cook pasta according to package directions. Drain and set aside. Spray a nonstick skillet with Pam, and place over medium heat until hot. Add chicken broth, broccoli, and next 3 ingredients, and saute 4 minutes. Add bell pepper and mushrooms, and saute 4 minutes longer. Add pasta, tomato wedges, and wine, and toss gently. Cook until thoroughly heated. Sprinkle with cheese, parsley, and pepper flakes, and toss gently. Serve immediately. Per serving: fat 0.5 G, cholesterol 0 MG, fiber 2 G, calories 101, 4 percent calories from fat, protein 5 G, carbohydrate 19 G, sodium 91 MG.

Yield: 9 servings





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