Recipes and tipps

Ingredients:

• 12 ounces whole-wheat rotini (spiral-shaped) pasta
• 1 tablespoon olive oil
• 1/4 cup low-sodium chicken broth
• 1 garlic clove, chopped
• 2 medium onions, chopped
• 1 can (28 ounces) unsalted diced tomatoes in juice
• 1 pound mushrooms, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 medium zucchini, shredded
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 8 romaine lettuce leaves

 Directions:

1. Cook pasta according to the package directions. Drain the pasta thoroughly. Place pasta in a large serving bowl. Add the olive oil and toss. Set aside.
2. In a large skillet, heat the chicken broth over medium heat. Add the garlic, onions and tomatoes. Saute until the onions are transparent, about 5 minutes. Add the remaining vegetables and saute until tender-crisp, about 5 minutes. Stir in the basil and oregano.
3. Add the vegetable mixture to the pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1 hour.
4. Place lettuce leaves on individual plates. Top with the pasta salad and serve immediately.