PASTA AND VEGETABLES

6 oz whole wheat or your favorite no/low carb pasta*, cooked according to package directions

2 tsp olive oil
2 minced garlic cloves
1 1/2 cups small broccoli flowerets
1 1/4 cups zucchini, diced
1 medium bell pepper, diced
1 cup sliced fresh mushrooms
1 1/2 cups cherry tomatoes, halved
1/2 tsp oregano
1/4 tsp basil
3/4 cup shredded low-fat mozzarella cheese

While pasta is cooking, heat the olive oil in a large nonstick skillet over a medium-high heat. When oil is hot, add the garlic, broccoli, bell pepper, and zucchini; cook just until veggies start to soften, stirring occasionally. Add the mushrooms and tomatoes along with the oregano and basil. Reduce heat to medium-low and cook another 8 to 10 minutes, stirring, until the veggies are tender. Toss the vegetable mixture with the drained pasta. Toss in the cheese and serve.

*Use a sturdy pasta such as rigatoni, penne, or spiral and be sure to use one of the above- mentioned pastas. Never use regular pasta made from refined flour.

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