Quick and Easy WEIGHT loss recipes !!

Pasta Primavera!

TOTAL TIME: 35 mins.
Prep: 15 mins.
Cook: 20 mins.
Servings: 4


Ingredients
12 ounces whole wheat- or Jerusalem artichoke-flour spaghetti
1 tablespoon olive oil
1 medium (6- to 8-ounce) onion, finely chopped
3 cloves garlic, finely chopped
1 pint grape tomatoes
12 ounces asparagus, trimmed and cut into 2-inch pieces
1 medium zucchini, cut into half-moons
1/4 cup water
Salt
1 can no-salt-added garbanzo beans ( chickpeas), rinsed and drained
1 medium carrot, grated
1/4 ounce Parmesan cheese, grated (about 2 tablespoons)
2 tablespoons fresh lemon juice
Fresh basil leaves, for garnish


Directions
Heat 6-quart sauce pot of water to boiling on high. Cook pasta as label directs.

Meanwhile, in 12-inch skillet, heat oil on medium. Add onion and garlic; cook 2 to 3 minutes or until golden, stirring occasionally. Add grape tomatoes; cook 5 minutes or until beginning to soften. Add asparagus, zucchini, water, and 1/4 teaspoon salt. Cover and cook 5 to 7 minutes or until tomatoes begin to burst. Stir in beans and carrot; cook 2 to 3 minutes or until beans are heated through.

Reserve 1/2 cup pasta cooking water. Drain pasta; return to saucepot and add vegetable mixture, Parmesan, lemon juice, reserved cooking water, and 1/4 teaspoon salt; toss until combined. Divide among serving bowls; garnish with basil.