Garden Vegetable Linguine
1/4 cup diced sun-dried tomatoes (not packed in oil)
1 cup plus 2 tablespoons vegetable broth, divided
8 ounces linguine or spinach fettuccine pasta
2 teaspoons crushed fresh garlic
1 1/2 cups fresh broccoli florets
2 medium-small yellow squash, halved lengthwise and sliced (about 1 cup)
1 cup sliced fresh mushrooms
1/2 cup diagonally sliced carrots
1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried
1/4 cup chopped toasted pecans (optional)
1 teaspoon cornstarch
1/4 cup grated nonfat or regular Parmesan cheese
Place the sun-dried tomatoes and 1/4 cup of the broth in a small saucepan, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 2 minutes, or until the tomatoes are plumped. Remove the pot from the heat, and cover to keep warm.
Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
While the pasta is cooking, coat a large nonstick skillet with nonstick cooking spray, and preheat over medium-high heat. Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color. Add the vegetables, oregano, and 1/4 cup of the remaining broth. Cover and cook for 1 to 2 minutes, or until the vegetables are crisp-tender.
Reduce the heat under the skillet to medium-low, and add the pasta, the undrained sun-dried tomatoes, and, if desired, the pecans to the skillet mixture. Stir the cornstarch into the remaining 1/2 cup plus 2 tablespoons of broth, and pour over the pasta and vegetables. Toss gently for about 1 minute, or until the sauce thickens slightly. Add a little more broth if the mixture seems too dry.
Remove the skillet from the heat, and toss in the Parmesan. Serve hot.