Simple Pasta Recipe Loaded With Vegetables

Vegetarian Lemon-Basil Pasta satisfies your hunger without making you feel stuffed or uncomfortable. The dish is low in fat and cholesterol because it is made without oil or butter, and high in vitamins and fiber because it is loaded with fresh vegetables.

Broccoli, tomatoes and zucchini simmer in a light, garlic-flavored vegetable broth so none of the nutrients are lost. Then, the broth and vegetables becomes the sauce, along with a generous amount of grated Parmesan cheese.

Vegetarian Lemon-Basil Pasta

12 ounces lemon-pepper flavored linguine or penne

1 cup canned low-sodium vegetable broth

3 cups fresh broccoli florets

4 cloves garlic, crushed through a press (about 2 teaspoons)

1 green onion, chopped

1/2 cup diced fresh tomato (about 1 medium tomato)

1 cup chopped zucchini (about 1 small zucchini)

4 tablespoons balsamic vinegar

1/2 teaspoon sugar

3/4 cup chopped fresh basil leaves (about 1 bunch)

1/2 cup grated Parmesan cheese

Freshly ground black pepper to taste

In a large kettle, cook the lemon-pepper pasta according to package directions.

While the pasta is cooking, pour the vegetable broth into a large, nonstick skillet and bring to a boil. Add the broccoli, garlic and green onion and cook for 2 to 3 minutes, until the broccoli is bright green.

Add the tomato, zucchini, balsamic vinegar and sugar. Cover and simmer over medium-low heat for 7 to 10 minutes, or until the broccoli is tender. Stir in the basil leaves and remove from heat.

When the pasta is finished cooking, drain thoroughly and dump into a large bowl. Add the vegetables and broth mixture and toss gently while sprinkling with spoonfuls of the Parmesan cheese. Add pepper to taste. Serve hot or warm.

Yield: 6 servings.

Nutrition information per serving: 285 calories, 13 grams protein, 51 grams carbohydrate, 3.8 grams fat (12 percent fat calories), 6.5 milligrams cholesterol, 498 milligrams sodium.

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