Pasta Primavera(Microwave Or Stove-Top)

• 2 small zucchini sliced
• 1 1/2 c. broccoli flowerets
• 6 stalks asparagus, sliced
• 10 mushrooms, quartered
• 1 c. sliced green beans
• 1 c. fresh or frozen peas
• 8 oz. whole wheat spaghetti pasta
• 1 Tbsp. extra-virgin olive oil
• 2 clove garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 1/2 c. Italian dressing
• 1/4 c. salt-free chicken broth, defatted
• 1/4 c. chopped fresh basil or 1 Tbsp. Italian herbs
• 12 cherry tomatoes, halved
• 1/4 c. minced Italian parsley
• 2 Tbsp. grated Parmesan cheese

1. Place zucchini, broccoli, asparagus, mushrooms, beans and peas in steamer inside 3-quart casserole dish.
2. Cook at 100% power (High) for 5 to 7 minutes or until vegetables are crisp, yet tender.
3. In the meantime, cook pasta in boiling water on the stovetop for 8 to 10 minutes or until al dente.
4. Drain.
5. Place oil and garlic in 1 1/2-quart cook-and-measure bowl and cook at 100% power (High), uncovered, for 3 to 4 minutes.
6. Stir in red pepper, broth, basil, vegetables and tomatoes.
7. Arrange hot pasta on large platter and spoon over vegetable mixture.
8. Garnish with minced parsley and sprinkle with cheese.

zucchini, broccoli flowerets, stalks asparagus, mushrooms, green beans, peas, whole wheat spaghetti pasta, extravirgin olive oil, clove garlic, red pepper, italian dressing, salt, fresh basil, cherry tomatoes, italian parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293801 (may not work)