Ingredients
• 1 Tbs olive oil
• 2 cups broccoli florets
• 2 cups sliced zucchini
• 2/3 cup vertically sliced carrots
• 4 cloves garlic, minced
• 1/2 cup chopped fresh basil
• 1 cup chicken or vegetable broth
• 1/2 cup dry white wine
• 2 cups hot, cooked whole-wheat spaghetti or linguine
• 1/4 cup grated fresh Parmesan (we omitted this ingredient - did not have on hand)
• 1/4 cup sliced green onions
Instructions
Heat oil in a large, nonstick skillet over medium heat until hot. Add broccoli, squash, carrot, and garlic; stir-fry for 4 minutes or until vegetables are tender-crisp. Stir in basil. Add broth and wine to vegetables and bring to a boil Add the pasta to the pan; toss to mix well. Serve, sprinkling with the Parmesan (or fleur de sel).
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