PASTA PRIMAVERA

12 OZ Spaghetti, uncooked 2 1/2 Cups Asparagus, sliced 1 1/2 Cups Green Peas, frozen 1 Tablespoon Olive Oil, divided 2 Cups Zucchini, diced 1/2 Cup Green Onions, sliced 1 Cup Fat Free, Low Sodium Chicken Broth

1/3 Cup White Wine 2 Tablespoons Basil, minced 2 Tablespoons Oregano, minced 1/4 Teaspoon Black Pepper 2 Ounces Prosciutto or Ham, chopped 3/4 Cup Parmesan Cheese, grated

Cook spaghetti as directed on package. After 5 minutes of cooking add the asparagus tothe noodles and cook 2 more minutes. Add the peas and cook 1 minute. Drain and set aside. Heat 2 teaspoons olive oil in a skillet. Add zucchini and sauté for 5 minutes. Add onions and sauté 1 minute. Add broth and wine and bring to a boil. Stir in the pasta mixture, basil and oregano and cook 1 minute. Remove from heat and add 1 teaspoon oil, pepper and prosciutto. Spoon 1 1/4 cups into 8 bowls. Sprinkle with parmesan cheese and serve.

SERVINGS 8; CALORIES 269; FAT 6.2 g; PROTEIN 13.8 g; CARBS 40 g; FIBER 3.2 g; CHOL 15 mg; IRON 3.1 mg; SODIUM 448 mg; CALC 154 mg SERVING SIZE= 1 1/4 Cup

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Updated 12/7/99