Pasta Pesto Primavera
8 ounces thin spaghetti
3/4 cup thinly sliced cauliflower florets
3/4 cup yellow squash, halved lengthwise and sliced 1/4-inch thick
3/4 cup thin strips red bell pepper
3/4 cup sliced fresh mushrooms
1/2 cup warm chicken or vegetable broth
2/3 cup (tightly packed) fresh basil
2/3 cup (tightly packed) fresh spinach
1/2 cup plus 2 tablespoons grated nonfat or regular Parmesan cheese
1/3 cup chopped walnuts or pine nuts (optional)
1 tablespoon plus 1 teaspoon extra virgin olive oil
3-4 cloves garlic, peeled
1/4 teaspoon ground white pepper
Cook the pasta al dente according to package directions. About 1 minute before the pasta is done, add the vegetables, and cook until the vegetables are crisp-tender and the pasta is al dente. Drain well, return the pasta and vegetables to the pot, and cover to keep warm.
While the pasta is cooking, place all of the pesto ingredients in a blender or food processor, and process until finely ground.
Add the pesto to the pasta and vegetables, and toss to mix well. Add the broth, and toss to mix well. Add a little more broth if the sauce seems too dry, and serve hot.