Ingredients:

6 oz LightnFluffy® Broad Noodles
1 lb asparagus, trimmed, cut diagonally into 1-1/2 inch pieces
2 Tbsps olive oil
2 pieces garlic cloves, minced
1 piece red onion, thinly sliced
1 piece zucchini, trimmed, halved lengthwise and thinly sliced
1 cup red bell pepper, thinly sliced
1/2 cup reduced 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:

Directions

Prepare noodles according to package directions.

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

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.

Add broth to skillet and scrape up any browned bits. Add cooked 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.