Pasta Primavera

3 cups dried bow tie pasta, (whole wheat preferred) cooked according to package but without salt or oils

¼ cup white wine

1 (14 ½-oz.)can low fat, reduced sodium chicken broth

¼ tsp. thyme

1 small onion, chopped fine

1 clove garlic, minced

6 sun-dried tomatoes (soften in ½ cup boiling water), cut in strips

1 carrot, peeled and sliced thin

½ green bell pepper, sliced in strips

½ yellow bell pepper, sliced in strips

½ red bell pepper, sliced in strips

1 zucchini, sliced thin

1 yellow squash, sliced thin

½ cup leeks, white part, cut in half and sliced thin (or regular onion)

6 medium mushrooms, sliced thin

1 Tbsp. fresh basil (2 tsp. dried)

2 Tbsp. fresh parsley (2 tsp. dried)

1 ½ Tbsp. cornstarch, diluted in ¼ cup water

Combine wine, broth, thyme, onion and garlic in large nonstick skillet.

Simmer 5 minutes.  Add sun-dried tomatoes with the water they were soaked in and carrot, simmer 3 minutes.

Add remainder of ingredients except cornstarch mixture and cook 3 minutes, until just crisp tender. 

Add cornstarch mixture and bring to a boil.  Serve over pasta.

Yield: 6 servings

PER SERVING:     
CALORIES: 237     
FAT:.8g            SATURATED FAT: 0g
SODIUM: 145 mg      
FIBER: 2.6g                 
CARBOHYDRATE: 47g
PROTEIN: 10g    
CHOLESTEROL: 0mg

WeightWatchers Points:  5

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