1 Tbl Vegetable Oil 2 Tbl garlic cloves, minced
1 Cup Zucchini 1 Pint Marinara
1 Cup Yellow Squash 8 Ounces Linguine
1 Cup Red Bell Peppers 3/4 Cup grated Parmesan cheese
2 Cups Asparagus
Cut squash in 1/2 inch slices then cut in quarters, set aside. Cut peppers into 1/2 inch squares and set aside. Cut asparagus into 1 inch slices and par steam. In a large skillet, heat 1 tablespoon oil over medium-high heat add garlic. Cook until softened. Add zucchini, squash, peppers and asparagus.
Cook 5 minutes, stirring occasionally. Add Marinara and cook 3 more minutes.
While making sauce, cook linguini.
Per Serving: 297 Cal (30% from Fat, 18% from Protein, 53% from Carb); 13 g Protein; 10 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat;
40 g Carb; 4 g Fiber; 3 g Sugar; 200 mg Calcium; 4 mg Iron; 524 mg Sodium