Veggies in Spaghetti

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup carrots sliced
• 1 cup zucchini sliced
• 4 cloves garlic minced
• 1 cup snow pea pods trimmed
• ¼ cup chicken broth
• 1 cup cherry tomatoes halved
• 6 ounces whole wheat spaghetti uncooked
• ¼ cup fresh parsley chopped

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta is boiling, coat a large skillet with nonstick cooking spray and heat to medium-high.
3. Add broccoli cauliflower, carrots, zucchini and garlic. Sauté for 5 minutes then add pea pods and chicken broth.
4. Reduce heat, cover and cook about 5-6 minutes.
5. Add tomatoes and cook another 3 minutes.
6. Drain pasta and add to vegetables mixture and toss well.
7. Sprinkle with parsley if desired. Serve immediately.
8. Makes 4 servings. Serving size: 2 cups

Nutritional analysis per serving:

• Calories 260
• Calories from Fat 10
• Saturated Fat 0g
• Total Fat 1g
• Cholesterol 0mg
• Sodium  60mg
• Total Carbohydrate 50g
• Dietary Fiber 11g
• Protein 11g

Exchanges: 2 breads, 2 vegetables