Garden Pasta

Ingredients

• 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.

Preparation

1. Put all chopped vegetables except greens in a large skillet.

2. Add seasonings, except basil, and 1 cup vegetable broth.

3. Bring to a boil over high heat.

4. Stir vegetables gently while cooking, until half of the broth is absorbed and vegetables are crisp/tender.

5. Add greens and cook another minute or two.

6. Toss vegetable mixture with pasta, basil and lemon juice, adding a few more tablespoons of vegetable broth if pasta is too dry.

7. Top with fresh grape tomatoes and sun dried tomatoes and serve.