1 pound medium shaped pasta, uncooked
2 red bell peppers, seeded and sliced into 1/4-inch strips
6 small Roma or plum tomatoes, seeded and cut into 1/2 inch cubes
2 tablespoons olive oil
1 carrot, finely chopped
1 medium onion, finely chopped
12 ounces button mushrooms, halved
8 large asparagus, trimmed and cut into 1/2 inch pieces
3/4 cup reduced sodium chicken broth
1 cup fresh basil, thinly sliced

Prepare pasta according to package directions. Heat olive oil in large nonstick skillet until hot. Add carrot and onion and cook until softened, about 4 minutes. Add the tomatoes and continue cooking for 3 minutes. Add the mushrooms, asparagus, chicken broth, basil and red peppers and mix well. Increase heat to high and bring to boil, stirring constantly. Drain pasta and lightly toss pasta with vegetable sauce. Sprinkle with grated Parmesan cheese if desired and serve.

Makes 6 Servings
Serving Size: 10 ounces vegetables and 5 ounces pasta