Place asparagus in large pot of boiling water. Blanch for 1 minute. Drain well. Heat oil in very large skillet (or Dutch oven). Add asparagus, garlic, onion, zucchini and bell pepper. Cook over medium-high heat for 5 to 10 minutes or until tender, but not mushy, stirring occasionally. Add broth to skillet and scrape up any browned bits. Add cooked NO YOLKS noodles, salt and pepper. Simmer until hot, about 2 minutes, stirring occasionally. Stir in cheese and toss to mix. Sprinkle on basil and toss again.

Servings: 6

Serving Size: 2 cups

• 1 pound asparagus, trimmed and diagonally sliced 1 1/2 inches long
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 medium red onion, thinly sliced
• 1 large zucchini, trimmed, halved lengthwise and thinly sliced
• 1 medium red bell pepper, cored, seeded and cut in thin strips
• 1/2 cup reduced-sodium chicken broth
• 1/2 package (6 ounces) NO YOLKS noodles, cooked according to package directions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup grated Parmesan cheese
• 1/4 cup minced fresh basil