Pasta Primavera

8 slender asparagus spears, cut into 1½ inch pieces
½ red bell pepper, seeded and cut into 3/8-x-2 inch strips
1 zucchini (about 8 oz), unpeeled, cut into 3/8 inch slices
1 yellow squash (about 8 oz), unpeeled, cut into 3/8 inch
slices
4 green onions, sliced
2 cloves garlic, chopped
8 oz mushrooms, sliced or quartered
1 cup sugar snap peas, trimmed
1 large tomato, seeded, coarsly chopped, and drained
3 fresh basil leaves, chopped (or 1 tsp dried basil)
¼ cup fresh parsley
1 cup chicken broth
1 cup light sour cream
½ cup freshly grated Parmesan cheese
1 tsp salt
freshly ground pepper to taste
10 oz (about 3 cups) penne pasta, cooked and drained

Preheat oven to 350°F. Add some water to a pan fitted with a steamer rack over medium heat. Remove and discard tough ends of asaragus. Place asparagus and red pepper on rack and steam, covered, over gently boiling water, 2 minutes. Add zucchini, yellow squash, onions (including some tender green tops) garlic, mushrooms, and peas. Cover and steam until vegetables are tender-crisp, about 6 minutes longer. Remove vegetables to a medium bowl. Add tomato basil ans parsley and mix. Set aside.

In a small bowl, whisk together chicken broth and sour cream. Add ¼ cup of the Parmesan cheese, salt, and pepper.

To assemble, mix pasta, vegetables, and cheese sauce in a 4 quart cassarole dish lightly coated with cooking spray or oil. Top with remaining ¼ cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake until heated through, 10 to 15 minutes longer.

Number of Servings: 8

Recipe submitted by SparkPeople user LUPINTHE3RD.