1/2 of a (13–15-oz) box reduced-carbohydrate spaghetti pasta
3/4 lb fresh asparagus spears (about 2 cups)
1 large zucchini, thinly sliced (about 2 cups)
3 cloves garlic, thinly sliced
1 lemon, for juice
1/4 cup fresh oregano leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup canned artichoke hearts, drained
1/2 cup sun-dried julienne-cut tomatoes
1/2 cup reduced-sodium vegetable broth
2 teaspoons salt-free garlic-herb seasoning
1/3 cup Deli fresh mozzarella cheese pearls
- Bring water to boil for pasta, then cook pasta following package instructions. Cut asparagus into 2-inch pieces, removing tough root end. Slice zucchini; slice garlic. Squeeze lemon for juice (2 tablespoons). Chop oregano and basil.
- Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic; cook 1–2 minutes or until fragrant. Increase heat to medium-high. Add asparagus, zucchini, salt, and pepper; cook 2–3 minutes or until zucchini has browned. Drain artichokes.
- Add artichokes, tomatoes, broth, and seasoning; cook 3–4 minutes or until broth has reduced by about one-half. Stir in fresh herbs, pasta, lemon juice, and cheese. Serve.