Small zucchini, sliced into 1 ½ inch long julienne strips
Orange bell pepper, sliced into 1 ½ inch long strips
Roma tomatoes, diced
Fresh basil, chopped
Parmesan cheese, grated
Cook pasta according to package directions, omitting salt and oil.
Heat olive oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté for 2-3 minutes, until fragrant. Add zucchini and bell pepper and sauté an additional 3-4 minutes.
Reduce heat to low and add the drained pasta to the skillet. Stir in the tomatoes and basil. Remove from heat and top with parmesan cheese.
Exchanges 2.5 starches; 3 vegetables; 1 fat
Side Suggestions: Whole Wheat Baguette
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