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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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4 points Ingredients:
1 teaspoon olive oil |
2 medium zucchini, sliced |
2 cups broccoli florets |
3 garlic cloves, minced |
2 tomatoes, coarsely chopped |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crumbled |
6 ounces capellini (angel hair pasta) |
1/4 cup grated parmesan cheese |
fresh ground black pepper, to taste |
Directions:
1. In a large nonstick skillet, heat the oil. Add the zucchini, broccoli, and garlic; cook, stirring as needed, until tender-crisp, about 5 minutes.
2. Add tomatoes, basil, oregano, and rosemary; cook, stirring as needed, until the tomatoes are softened, about 5 minutes.
3. Meanwhile, cook the pasta according to the package directions. Drain, reserving 1/4 cup of the pasta water, and place pasta in a serving bowl. Add the vegetable mixture, cheese and the reserved pasta water; toss to combine.
4. Serve, sprinkled with pepper.
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