Sun-Dried Tomato Primavera

12 ounces Rotini pasta
½ pound asparagus, trimmed and cut into 1-inch pieces
1 zucchini, halved lengthwise and sliced
1 yellow squash halved lengthwise and sliced
1 tablespoon light butter
1 (24 oz) jar Tomato & Basil - Barilla
1 1/2 cups of bell pepper strips
¼ cup oil-pack sun dried tomatoes, drained and chopped
½ cup chicken broth, Swanson
¼ cup fresh chopped mint
¼ cup fresh chopped basil
1 tablespoon balsamic vinegar
Salt and pepper ( to your liking)
Parmesan cheese (optional)


1. Preheat oven to 400 degrees f. In a large pot of boiling salted water. Cook pasta according to package directions. Drain well: return pasta to hot pot. Cover: keep warm

2. In a medium bowl, combine asparagus, zucchini, yellow squash and light butter. Tossing to coat vegetables. Spread in a single layer on a baking sheet. Roast in preheated oven for 15 minutes: set aside

3. In a large skillet, combing pasta sauce, bell peppers, and tomatoes. Bring to a low boil. Stir in roasted vegetables, chicken broth, mint, basil, and vinegar; reduce heat. Simmer about 10 minutes or until thickened. Season to taste with salt and pepper. Serve over hot cooked pasta. Sprinkkle with parmesan cheese.

Serves: 6

Per serving: 295 cal