Garden Pasta Toss

Serves: 4
WW Points: 4

1 teaspoon olive oil
2 medium zucchini - sliced
2 cups broccoli florets
3 garlic cloves - minced
2 tomatoes - coarsely chopped
1 tablespoon minced fresh basil (1 tsp dried)
1 tablespoon minced fresh oregano (1 tsp dried)
1 1/2 teaspoons minced fresh rosemary (1/2 tsp dried)
6 ounces angel hair pasta
1/4 cup grated Parmesan cheese
Freshly-ground black pepper - to taste

In a large nonstick skillet, heat the oil. Add the zucchini, broccoli and garlic; cook, stirring as needed, until tender-crisp, about 5 minutes.

Add the tomatoes, basil, oregano and rosemary; cook, stirring as needed, until the tomatoes are softened, about 5 minutes.

Meanwhile, cook the pasta according to package directions. Drain, reserving 1/4 cup of the pasta water, and place the pasta in a serving bowl. Add the vegetable mixture, cheese and the reserved pasta water; toss to combine. Serve, sprinkled with the pepper.

Nutritional Analysis:
244 Calories, 4 g Total Fat, 1 g Saturated Fat, 4 mg Cholesterol, 122 mg Sodium, 43 g Total Carbohydrate, 5 g Dietary Fiber, 12 g Protein, 140 mg Calcium.

Source: Simply the Best Cookbook (WW), provided by

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