Title: Pasta primavera with sun-dried tomatoes
 Categories: Pasta, Meatless
      Yield: 4 Servings
 
      8 oz Rotini, Twists or Spirals
           -- uncooked
      1 tb Olive or vegetable oil
      2    Garlic cloves; minced
    1/8 ts Hot red pepper flakes
      1 c  Tender fresh green beans
           -- cut into 1-inch pieces
      2 sm Zucchini; sliced
      2 sm Yellow squash; sliced
      1 c  Thinly sliced carrot
      1 md Red onion; cut into eighths
    1/4 c  Chicken broth
    1/4 c  Lightly packed fresh basil
           -- chopped
    1/2 c  Sun-dried tomatoes, chopped
           -- (oil-packed type)
    1/4 c  Grated Parmesan cheese
    1/4 c  Chopped fresh parsley
 
  Prepare pasta according to package directions; drain.
  
  In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add
  zucchini, squash, carrots and onion and stir-fry until tender-crisp,
  about 5 minutes. Add chicken broth and simmer 1 minute. In a large
  serving bowl, toss together pasta, vegetables, basil and sun-dried
  tomatoes. Garnish with Parmesan cheese and parsley and serve.
  
  Each serving provides: 300 Calories; 10.8 g Protein; 44.3 g
  Carbohydrates; 10.3 g Fat; 5 mg Cholesterol; 265 mg Sodium. Calories
  from Fat: 30%