Mixed Veggie Pasta

• 2 Tbsp. fat-free chicken broth
• 6 oz. uncooked spaghetti
• 1 c. broccoli florets
• 1 c. sliced carrots
• 1 c. sliced zucchini
• 1/4 c. sliced onion
• 1 c. mushrooms
• 1 small tomato, cut in wedges
• 2 Tbsp. white cooking wine
• 1/4 c. Parmesan cheese
• 1 Tbsp. minced fresh parsley
• 1/4 tsp. sweet red pepper flakes

1. Cook pasta according to directions on package.
2. Drain; set aside.
3. Spray a large skillet with nonfat cooking spray.
4. Heat skillet; add chicken broth, broccoli, carrots, zucchini and onions.
5. Saute 4 minutes.
6. Add peppers and mushrooms.
7. Saute 4 more minutes.
8. Add pasta, tomato and white wine.
9. Stir lightly. Cook until heated.
10. Sprinkle with cheese, parsley and pepper flakes.
11. Serve right away.

chicken broth, spaghetti, broccoli florets, carrots, zucchini, onion, mushrooms, tomato, white cooking wine, parmesan cheese, parsley, sweet red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=971993 (may not work)