The original page can be found on-line at http://www.pioneerthinking.com/aicr_primavera.html

• 2 Tbsp. extra virgin olive oil
• 6 garlic cloves, finely minced
• 3 medium ripe tomatoes, seeded and chopped
• 1/4 cup fat-free, reduced-sodium chicken or vegetable broth
• 1/2 cup slivered fresh basil leaves
• 1 small red onion, sliced thin
• 1 lb. fresh snap peas, halved diagonally, or 1 package (10 oz.) frozen
• 1/2 lb. asparagus, cut into 2-inch lengths
• 1 red bell pepper, seeded and diced
• 1 cup diced yellow squash
• 1 cup green beans cut diagonally in half
• 3/4 lb. whole-grain pasta
• 1/4 cup grated Parmesan cheese, divided

Heat oil in a saucepan over medium heat until hot. Add garlic and saute until golden, about 2 minutes. Add tomatoes and broth and cook over medium heat, about 5 minutes. Add basil and red onion, cover and remove from heat.

Meanwhile, fill a pot large enough to hold all the vegetables with water and bring to a boil over high heat. Add vegetables and cook 1 minute. With a slotted spoon, transfer vegetables to a colander. Use the cooking water to cook the pasta according to package directions.

While pasta cooks, briefly rinse the vegetables with cold water, drain and add to the pan containing the tomato mixture. Add salt and pepper to taste. Cover and put aside.

Drain cooked pasta and transfer to a large serving bowl. Toss pasta with 3 tablespoons of Parmesan, then stir in the vegetable mixture. Sprinkle remaining cheese on top and serve.

Per serving: 326 calories, 7 g. total fat (1 g. saturated fat), 57 g. carbohydrate, 14 g. protein, 12 g. dietary fiber, 101 mg. sodium.