1 8-ounce package whole wheat pasta
1 tablespoon olive oil
1 teaspoon garlic, minced
4 cups assorted vegetables, cut in small pieces (Such as: broccoli florets, sliced carrots, sliced zucchini)
1 5.5-ounce can low-sodium, diced tomatoes
1 5.5-ounce can low-sodium tomato sauce
¼ teaspoon black pepper
¼ cup low-fat grated parmesan cheese
Cook pasta according to package directions.
While the pasta is cooking, combine oil and garlic in a skillet and cook about 30 seconds over medium heat.
Add vegetables and cook until they are tender, stirring occasionally.
Add diced tomatoes, tomato sauce and black pepper. Bring to a boil.
Reduce heat and simmer for 5 minutes.
Add pasta and parmesan cheese to the vegetable mixture. Toss until the pasta is well mixed. Serve cold or hot.
Nutrition: (per cup)
220 mg sodium
16 g protein
6.4 g fat
66 g carb
1.6 g saturated fat
14.8 g dietary fiber