Whole Wheat Pasta with Vegetables

A light pasta with very little fat with veggies that can be substituted for what is available.

Ingredients

• 3 cups elbow shaped whole wheat pasta
• 1 large yellow pepper
• 1 clove garlic
• 1/4 package spinach
• 1/3 bunch broccoli
• 1 large onion
• 3/4 cup chicken stock
• 1 tbsp olive oil
• 1/4 cup parmesan cheese

Directions

1. Chop pepper, onion, broccoli into bite-size pieces. Mince or press garlic. Begin to prepare pasta as directed.
2. Heat olive oil in frying pan over medium heat. Add chopped broccoli, then pepper and onion after broccoli cooks for about a minute, and continue to cook until vegetables are slightly softened and chicken stock is reduced to half. Stir occasionally, add garlic.
3. Add chicken stock, and salt and pepper to taste, simmer about 5 minutes.
4. Add spinach, and combine until cooked down.
5. Drain pasta and return to pot.
6. Toss in vegetables and serve.
7. Garnish with grated parmesan cheese, if desired.