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| 8 x ca. 30 g | Rotini, Twists or Spirals uncooked |
| 1 Esslöffel | Olive oil or vegetable oil |
| 2 | cloves garlic minced |
| 1/8 Teelöffel | Hot red pepper flakes |
| 1 Tasse | Tender fresh green beans cut into 1-inch pieces |
| 2 klein | Zucchini sliced |
| 2 klein | yellow squash sliced |
| 1 Tasse | carrot thinly sliced |
| 1 mittel | Red onion; cut into eighths |
| 1/4 Tasse | chicken broth |
| 1/4 Tasse | Lightly packed fresh basil chopped |
| 1/2 Tasse | Sun-dried tomatoes, chopped (oil-packed type) |
| 1/4 Tasse | parmesan grated |
| 1/4 Tasse | parsley fresh, chopped |
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Prepare pasta according to package directions; drain.
In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.
Each serving provides: 300 Calories; 10.8 g Protein; 44.3 g Carbohydrates; 10.3 g Fat; 5 mg Cholesterol; 265 mg Sodium. Calories from Fat: 30%
(Reprinted with permission)
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