Summer Edition: Pasta Primavera

What's Needed:
1 tsp. olive oil
2 onions, finelly chopped
1 garlic clove, minced
1 green, red, or yellow bell pepper, seeded and diced (I use frozen pepper strips instead of fresh)
1 medium cucumber, diced (or you can use zucchini)
1 C. coarsely chopped plum tomatoes
1/2 C. low-sodium chicken broth
1/4 tsp. salt
2 T. parsley
1/4 tsp. dried oregano
3 C. hot cooked penne or medium pasta shells
1/3 C. shredded smoked provolone (or other smoked cheese)
1 T. grated Parmesan cheese

1. In a large skillet over medium heat, heat hte oil. Saute the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.

2. Stir in the tomatoes, broth, salt, parsley, and oregano. Bring to a boil.

3. Reduce heat and simmer until thickened, about 10 minutes.

4. Pour over penne, then stir in provolone and Parmesan.

Husband's Grade: C
PointsPlus: 6 points (1.5 C. pasta and veggies)

Inspired by: Weight Watchers New Complete Cookbook