ANGEL HAIR PASTA PRIMAVERA WITH LEMON & GARLIC

by Holly Mannchen, from Waldorf, MD

1 tsp olive oil
2 cloves Garlic, peeled & minced
1/4 cup lemon juice
1 medium tomato
1 3 oz. pkg. California Sun Dry julienne cut sun dried tomatoes
1 cup julienne yellow squash
1 cup julienne carrots
1 cup broccoli spears
1 cup fresh mushrooms, sliced
1/4 cup chopped fresh basil or 1 tsp dried
salt & pepper to taste
1 lb angel hair pasta
Parmesan cheese
1 boneless skinless chicken breast (optional) cut into bite size pieces

Instructions: Follow directions on sun dried tomato package for rehydrating tomatoes. SautÈ chicken if using, and remove from heat.

Put olive oil & garlic in sautÈ pan and cook over medium heat just until garlic begins to brown. Add fresh tomatoes, sun-dried tomatoes (with liquid for rehydrating), and carrots. SautÈ for 3-4 min. Add yellow squash, mushrooms and broccoli spears. SautÈ until crisp tender, about 4-5 more minutes. Add chicken (if using). When chicken is rewarmed (about 1 min.) add lemon juice, salt & pepper and remove from heat.

Cook pasta according to package directions. Drain pasta and put into a warm serving bowl. Add Tomato vegetable mixture, basil and parmesan cheese. Toss and serve immediately.

Serves 6

Fat per serving: approx. 5 grams