Penne with vegetables

This is a kind of dish that I enjoy eating-- lots of veggies and no meat! If you'd like to add skinless, boneless chicken breasts-- that should work, too. (Cut chicken into strips and saute with the onion and garlic). I was able to use both the fresh basil and cherry tomatoes from my garden. The zucchini was from the Riverside school garden.

1 3/4 c multigrain penne pasta (about 8 oz)

1 3/4 c baby carrots, cut diagonally

1 tbsp olive oil

1/2 c chopped onion

3/4 c vegetable broth

2 cloves minced garlic

1 medium zucchini

2 tbsp snipped fresh basil

1/4 tsp salt

freshly ground black pepper

grated Parmesan cheese (to sprinkle on top)

1. Cook pasta according to directions; drain. Cover and keep warm.

2. In a large skillet, cook onion in olive oil until translucent. Add garlic and cook, be careful not to burn. Add broth, carrots, and zucchini. Reduce heat and simmer uncovered for 4-5 mins stirring often until veggies are tender but not overcooked.

3. Toss veggie mixture with basil, salt and pasta. Sprinkle with cheese and freshly ground pepper. Enjoy!!