Pasta Primavera
2 c. whole grain penne pasta
1 Tbsp. olive oil
½ c. chopped onion
1 lb. fresh asparagus, trimmed and cut into 2” pieces
2 c. sliced fresh mushrooms
1 small yellow summer squash, halved lengthwise and sliced
2 c. cherry tomatoes, halved
½ c. shredded carrot
2 cloves garlic, minced
1 Tbsp. chopped fresh oregano
½ tsp. black pepper
¼ tsp. salt
1/8 tsp. crushed red pepper
½ c. freshly grated Parmesan cheese
Lemon wedges
Cook pasta according to package directions; drain. Meanwhile, heat oil in extra-large skillet over medium high heat. Add onion; cook until softened, 2-3 minutes. Add asparagus, mushrooms and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt and crushed red pepper; cook until tomatoes begin to soften, about 1minute. Stir pasta and ¼ c. cheese into vegetable mixture. Top servings with remaining cheese and serve with lemon wedges. Serves 4. 1 2/3 c. = 221 cal; 10g fat; 10g pro; 28g carb; 6g fiber; 407mg sodium; 7g sugars.