Pasta Salad with Mixed Veggies

Adapted from Skipthesalt.com

Ingredients:

• 12 ounces whole-wheat pasta: rotini or penne shaped
• 1 tablespoon olive oil
• 1/4 cup low-sodium chicken broth
• 1 garlic clove, chopped
• 2 medium onions, chopped
• 1 can (28 ounces) unsalted diced tomatoes in juice
• 1 pound mushrooms, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 medium zucchini, shredded
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 8 romaine lettuce leaves

Directions:

• Cook pasta according to the package directions. Drain the pasta thoroughly. Place pasta in a large serving bowl. Add the olive oil and toss. Set aside.
• In a large skillet, heat the chicken broth over medium heat. Add the garlic, onions and tomatoes. Sauté until the onions are transparent, about 5 minutes. Add the remaining vegetables and sauté until tender-crisp, about 5 minute s. Stir in the basil and oregano.
• Add the vegetable mixture to the pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1 hour.
• Place the lettuce leaves on individual plates. Top with the pasta salad and serve immediately.

Nutrition Facts per 2 Cups:

• Total carbohydrate 43 g
• Total fat 3 g
• Protein 9 g
• Sodium per serving 54 mg
• Calories per serving 235