Summer Veggies with Bow-Tie Pasta

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Ingredients:

  • 2 yellow crook-neck squash sliced
  • 2 zucchini sliced
  • 12 baby carrots sliced
  • 1/2 head red/purple cabbage chopped, about 2.5 cups
  • 3 green onions chopped
  • 1/2 green bell pepper sliced
  • 2 tsp canola oil
  • 1 (16 ounce) box Farfalle pasta bowtie
  • 1/4 cup shredded Parmesan cheese
  • 2 tbsp low sodium soy sauce

Directions:

  1. In skillet, put all vegetables with sprays of butter.
  2. Place lid on vegetables and cook until tender.
  3. In sauce pan, prepare pasta as directed on box.
  4. Drain pasta, and toss with cooked vegetables.
  5. Sprinkle with Parmesan Cheese

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