Pasta with Garden Vegetable Sauce

Name: Pasta with Garden Vegetable Sauce
Yield: Serves 4 to 6
Ingredients: 4 teaspoons, extra virgin olive oil; 2 , medium zucchini (about 6 ounces each), halved lengthwise and sliced 1/4 inch thick; 1 pint, cherry tomatoes, halved; 3 , medium carrots, peeled and sliced 1/2 inch thick; 1 , medium onion, sliced thin; 1 , medium red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces; , Salt; 3 tablespoons, tomato paste; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 1/8 teaspoon, red pepper flakes; 1 1/2 cups, low-sodium chicken broth; 1/2 pound, rotini pasta (about 2 cups); 3 ounces, baby arugula, washed and stemmed (about 3 cups); 1/4 cup, minced fresh basil; , Ground black pepper; , Grated Parmesan cheese for serving

Main Courses
Pasta
Vegetables

We wanted to keep this a light dish—the trick was how to bind the vegetables with the pasta without resorting to fatty ingredients like oil, meat, or cheese.

SERVES 4 to 6

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