Ingredients
- 1 tablespoon oil, olive
- 1 clove(s) garlic, halved
- 1 cup(s) zucchini, thinly sliced
- 1 cup(s) mushrooms, portobello, sliced, or other mushrooms
- 3 tablespoon basil, fresh, chopped, or 2 teaspoons dried
- 1 cup(s) pasta, penne, 100% whole-wheat, uncooked
- 6 ounce(s) chicken, breast (cooked)
- 8 spear(s) asparagus, cut into 2" lengths
- 4 tablespoon cheese, grated Parmesan
Preparation
In a large nonstick skillet, warm the oil over medium heat. Add the garlic and cook for 30 seconds. Add the zucchini and mushrooms. Cook, stirring occasionally, for about 7 minutes, or until the vegetables are soft but not mushy. Remove and discard the garlic. Stir in the basil.
Meanwhile, prepare the pasta according to the package directions. Add the asparagus for the last 3 minutes of cooking. Drain and return to the pot. Add the cooked vegetables and toss to mix. Serve topped with the cheese.
About This Recipe
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