Weight Watchers Pasta Primavera
2 teaspoons olive oil or vegetable oil
1 cup broccoli florets
2 medium tomatoes, peeled, seeded, and chopped
1/2 cup sliced yellow squash
1/2 cup sliced carrots
2 garlic cloves, minced
1/2 cup canned ready-to-serve low-sodium chicken broth
1 Tablespoon chopped fresh Italian (flat-leaf) parsley
1 Tablespoon chopped fresh basil
2 cups cooked penne pasta
1 Tablespoon grated Parmesan cheese
(fresh basil for garnish)
In 10-inch non-stick skillet, heat oil
Add broccoli, tomatoes, squash, carrot, and garlic and cook over medium-high heat, stirring occasionally, until squash is softened, 1 to 2 minutes.
Add broth, parsley, and basil and stir to combine.
Reduce heat to low, cover and cook until broccoli and carrots are tender, about 5 minutes.
Add pasta to vegetable mixture, stir to combine.
To serve, transfer pasta mixture to serving bowl, sprinkle with cheese, and garnish with fresh basil leaves, if desired.
Each serving provides: 4V, 1FA, 2B, 20C