Preparation Time: 20 minutes
Cooking Time: 10 minutes
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 zucchini, cut in half then cut across into ¼ inch thick pieces
½ cup vegetable broth
½ pound dry pasta, cooked
¼ cup Parmesan cheese, grated
Coat a skillet with low-calorie cooking spray. Heat over medium-high heat. Add bell peppers and cook until they begin to soften, about 4 minutes. Add zucchini; mix well and add broth. Let simmer until liquid has cooked down to half the original amount. Add pasta, mix well and cook to heat through. Top with grated parmesan cheese.
