2 cups diced zucchini or yellow squash
2 cups diced, fresh tomatoes
2 cups shredded kale or other greens
1 large sweet onion, diced
4 cloves garlic, minced
½ cup minced fresh basil
1 cup vegetable broth (Imagine brand)
1 1/2 tsp. salt or seasoned salt
¼ tsp. pepper, optional
squeeze of fresh lemon
½ pound whole grain spaghetti, cooked according to package directions
garnish: chopped, fresh grape tomatoes and rehydrated sundried tomatoes, slivered.
Put all chopped vegetables except greens in a large skillet.
Add seasonings, except basil, and 1 cup vegetable broth.
Bring to a boil over high heat.
Stir vegetables gently while cooking, until half of the broth is absorbed and vegetables are crisp/tender.
Add greens and cook another minute or two.
Toss vegetable mixture with pasta, basil and lemon juice, adding a few more tablespoons of vegetable broth if pasta is too dry.
Top with fresh grape tomatoes and sun dried tomatoes and serve.