Healthy Pasta Salad

• 12 oz. whole-wheat pasta
• 1 1/2 Tbsp. extra virgin olive oil
• 1/4 cup low fat, reduced-sodium chicken broth
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 1 (28 oz.) can unsalted, diced tomatoes in juice
• 1 can or jar of  mushrooms or mushroom pieces
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 2 medium zucchini or yellow squash, shredded
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried thyme
• Salt and  pepper, to taste

Bring a large pot of water to boil. Add the pasta and cook done but still firm. Drain , add oil, toss and set aside.

Using a large skillet over medium heat, heat the broth. Add garlic, onion and tomatoes. Cook until onion is softened, about 5 minutes. Add the remaining vegetables and cook untilslightly tender, about 5-6 minutes. Stir in oregano, basil, thyme, salt and pepper.

Add the vegetable mix to the pasta. Toss to mix evenly. Cover and refrigerate until chilled, about 1-2 hours.

Makes 14 servings.

Per serving: 140 calories, 2.5 g. total fat (0 g. saturated fat), 24 g. carbohydrate,