- 12 oz whole wheat pasta dry
- 1 head broccoli chopped
- 1 tub cherry tomatoes halved
- 1/2 medium onion chopped
- 1 Tablespoon olive oil
- 1 medium carrot chopped
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 4 cloves garlic minced
- 1 cup vegetable broth optional
- salt and pepper to taste
In a pot, cook the noodles to package directions. Drain and set aside.
In a large non-stick skillet, heat the olive oil to medium-low heat. Add in the onion, garlic and carrots. Cook until the onion is beginning to get translucent. Add in the rest of the veggies, and continue to stir.
As the veggies cook, add in the vegetable broth, if using, and cover. Cook for about 8 minutes until the veggies are cooked through.
Calories: 297kcal | Carbohydrates: 60.4g | Protein: 12.5g | Fat: 3.6g | Saturated Fat: 0.5g | Sodium: 50.6mg | Fiber: 4.5g | Sugar: 3.5g