6 oz No Yolks® Broad Noodles
1 lb asparagus, trimmed, cut diagonally into 1-1/2 inch pieces
2 Tbsps olive oil
2 each garlic cloves, minced
1 medium red onion, thinly sliced
1 large zucchini, trimmed, halved lengthwise and thinly sliced
1 cup red bell pepper, thinly sliced
1/2 cup low sodium chicken broth
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup shaved Parmesan cheese
1/4 cup chopped fresh basil leaves

Cooking Directions:

1.  Prepare noodles according to package directions.

2.  Place asparagus in large pot of boiling water.  Blanch for 1 minute.  Drain well.

3.  Heat oil in very large skillet (or Dutch oven).  Add blanched 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.

4.  Add broth to skillet and scrape up any browned bits.  Add cooked noodles, salt and pepper. Simmer until hot, about 2 minutes, stirring occasionally.

5.  Stir in cheese and toss to mix.  Sprinkle on basil and toss again.