Spring Vegetables and Pasta

Ingredients

6 cups cooked pasta
1 yellow bell pepper, seeded and chopped
6 small Roma or plum tomatoes, seeded and chopped
2 tablespoons olive oil
1 carrot, sliced
1 medium onion, finely chopped
2 cups button mushrooms, halved
8 large asparagus spears, trimmed and cut into 1/2 inch pieces
2 cloves minced garlic
3/4 cup reduced sodium chicken broth
1 cup fresh basil, chopped

Serves: 6

Prepare pasta according to package directions. Heat olive oil in large non-stick pan. Add carrot and onion and cook until softened, about 4 minutes. Add the tomatoes and continue cooking for 3 minutes. Add the mushrooms, asparagus, garlic, chicken broth, basil and red peppers and mix well. Increase heat to high and bring to boil, stirring constantly. Drain pasta and lightly toss pasta with vegetable sauce and serve.