Serves: 6
Total Calories: 190

4 cloves garlic minced fine
1/2 medium red onion
1/3 cup olive oil
2 small zucchini halved and cut into half moon pieces about 1/4 inch thick (2 cups)
1 cup broccoli florets chopped small
1 tablespoon white wine (or more broth instead)
2 tablespoons low salt chicken broth (or vegetable broth)
1/2 teaspoon salt
1 pound cappellini or spirals (rice, quinoa, corn)
2 pounds Italian plum tomatoes chopped into small pieces (4 cups), you may choose to blanch and peel them first
8 black Italian olives
1/3 cup chopped basil
freshly ground pepper
red pepper flake (optional)

Cook garlic, onion, and olive oil in large sauté pan over medium-high heat for about 5 minutes, stirring often. Put water on to boil for pasta. Add zucchini to sauté pan and cook, stirring often, about another 10 minutes, until zucchini has become a bit tender. Add broccoli florets, wine, chicken broth, and 1/4 tsp. salt, and sauté about 2 or 3 more minutes. Put cappellini in to cook following instructions on package. Add chopped tomatoes and olives to sauté pan. Cook about 1 more minute just until tomatoes are warm. Turn off heat and stir in basil, re - maining 1/4 tsp. salt, and freshly ground pepper. Drain pasta, pour into a bowl and toss with sauce. Serve with more freshly ground pepper, and chili pepper flakes if you like it more highly seasoned.

Nutritional Facts:

Serves: 6
Total Calories: 190
Calories from Fat: 108

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Spaghettini with Spicy Eggplant
Penne with Cauliflower and Olives
Pasta Primavera
Linguine with Mock White Clam Sauce
Royal Fusilli with Asparagus, Fresh Peas, and Tomatoes
Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
Lasagna with Eggplant, Portobello Mushrooms, and Fresh Tomatoes