From the Maine Nutrition Network www.maine-nutrition.org
1 cup fresh or frozen peas

½ cup cherry tomatoes, diced
½ cup carrots, diced
1 cup yellow squash or zucchini, diced
1 cup broccoli florets, diced
¼ cup Parmesan cheese
¼ cup low-fat Italian dressing
¼ cup chopped fresh basil or parsley
½ pound spaghetti, fettuccini or linguine
- Cook and drain the spaghetti according to package
directions.
- Put peas, diced broccoli, squash or zucchini, and carrots
into boiling water for two minutes. Remove from heat and drain.
- In a bowl, mix cooked vegetables, tomatoes, Parmesan cheese
and Italian dressing.
- Pour over cooked pasta and serve.