2 teaspoons olive or vegetable oil
1 cup broccoli florets
2 medium tomatoes, peeled, seeded, and chopped
cup each sliced yellow squash and sliced carrot
2 garlic cloves, minced
cup canned ready-to-serve low sodium chicken broth
1 Tablespoon chopped fresh Italian (flat leaf) parsley
1 Tablespoon chopped fresh basil or teaspoon basil leaves
2 cups cooked pasta (such as penne, twist, angel hair or ziti) hot, or
3 ounces uncooked, cooked according to package directions
1 Tablespoon parmesan cheese
Garnish: fresh basil leaves

In 10-inch non-stick skillet, heat oil: add broccoli, tomatoes, squash, carrots, and garlic and cook over medium-high heat, stirring occasionally, until squash is softened, 1-2 minutes.

Add broth, parsley, and basil and stir to combine. Reduce heat to low: cover and cook until broccoli and carrot are tender, about 5 minutes. Add pasta to vegetable mixture; stir to combine.

To serve, transfer pasta mixture to serving bowl, sprinkle with cheese, and garnish with fresh basil leaves.

Makes 2 servings.