Pasta Primavera(Microwave Or Stove-Top) - cooking recipe

Ingredients

2 small zucchini sliced
1 1/2 c. broccoli flowerets
6 stalks asparagus, sliced
10 mushrooms, quartered
1 c. sliced green beans
1 c. fresh or frozen peas
8 oz. whole wheat spaghetti pasta
1 Tbsp. extra-virgin olive oil
2 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1/2 c. Italian dressing
1/4 c. salt-free chicken broth, defatted
1/4 c. chopped fresh basil or 1 Tbsp. Italian herbs
12 cherry tomatoes, halved
1/4 c. minced Italian parsley
2 Tbsp. grated Parmesan cheese

Preparation

Place zucchini, broccoli, asparagus, mushrooms, beans and peas in steamer inside 3-quart casserole dish.
Cook at 100% power (High) for 5 to 7 minutes or until vegetables are crisp, yet tender.
In the meantime, cook pasta in boiling water on the stovetop for 8 to 10 minutes or until al dente.
Drain.
Place oil and garlic in 1 1/2-quart cook-and-measure bowl and cook at 100% power (High), uncovered, for 3 to 4 minutes.
Stir in red pepper, broth, basil, vegetables and tomatoes.
Arrange hot pasta on large platter and spoon over vegetable mixture.
Garnish with minced parsley and sprinkle with cheese.