Pasta Primavera

OK, one more recipe... This was one I had in the archives from a couple weeks ago...

Isn't it pretty? I love colorful summer dishes like this, that are guilt-free and filling at the same time. Not to mention packed with good-for-you stuff :)

Ingredients can certainly vary, depending on the veggies you love! I used:

• 1 grilled chicken breast, cut into strips
• 1/2 pound spaghetti
• couple turns of olive oil
• 1-2 marinated artichoke hearts, cut into fourths
• 1 yellow squash, sliced
• 1/2 red bell pepper, sliced
• 1 cup of broccoli, chopped
• 1 small tomato, chopped
• 1/2 cup frozen peas
• 1/2 onion, chopped
• 1 clove garlic
• fresh basil, chopped
• juice of 1 half lemon
• 1/4 cup white wine *optional
• Parmesan cheese, to taste

Prepare pasta according to package directions. Drain and set aside. Drizzle with olive oil to prevent sticking.

In a deep skillet over medium-high, heat the olive oil. Add the garlic, onion and bell pepper. Saute until onion is translucent. Add in the squash, tomato, broccoli, and peas. Saute until crisp-tender. Add the artichoke and chicken. The squash and tomato should make a nice broth together. If too dry, add some wine or water, or chicken broth.

Add the pasta and toss. Sprinkle with the lemon, cheese, and basil.