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Garden Vegetable Pasta


Nutrition Information
Calories: 400
Total Fat: 2.3g
Saturated Fat: 0.3g
Trans Fat: 0g
Cholesterol: 6mg
Sodium: 121mg
Carbohydrates: 79g
Dietary Fiber: 6.6g
Sugars: 2.9g
Protein: 16.4g
Vitamin A: 5758.4iu (115%)
Vitamin C: 11.8mg (19%)
Calcium: 43mg (4%)
Iron: 4.4mg (24%)
Yield: Yield: 4 servings. 1-1/2 cups per serving.

16 ounces dry penne pasta
4 cups assorted fresh sliced vegetables (can use frozen)
1 cup no-salt-added chicken broth
1/8 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon basil

Cook the pasta according to package directions. Cook vegetables in chicken broth until crunchy, but cooked. Mix pasta with vegetables and add seasonings.

Total Preparation & Cooking Time: 20 min. (5 Prep, 15 Cook)

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