RECIPES: 03/27/19

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.