Spaghetti With Vegetables And Pine Nuts
|Vegetable cooking spray||1|
|Olive oil||2 Teaspoon|
|Broccoli flowerets||1 Cup (16 tbs) (Fresh Ones)|
|Cauliflower flowerets||1 Cup (16 tbs)|
|Julienned carrots||1 Cup (16 tbs)|
|Julienned zucchini||1 Cup (16 tbs)|
|Minced garlic||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Snow pea pods||1 Cup (16 tbs), trimmed|
|Canned no salt chicken broth||1⁄4 Cup (4 tbs) (Undiluted)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Spaghetti||8 Ounce (Uncooked)|
|Pine nuts||2 Tablespoon, toasted|
|Chopped fresh parsley||2 Tablespoon|
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add broccoli, cauliflower, carrot, zucchini, and garlic; saute 4 minutes.
Stir in snow peas and chicken broth.
Cover, reduce heat, and cook 6 minutes.
Stir in tomato halves, and cook an additional 3 minutes.
Cook pasta according to package directions, omitting salt and fat; drain.
Add pasta to vegetable mixture; toss well.
Sprinkle with pine nuts and parsley.