Pasta Primavera with Sun-Dried Tomatoes

Pasta Primavera with Sun-Dried Tomatoes
Makes 4 servings

Ingredients:
8 ounces rotini, twists or spirals, uncooked
1 tablespoon olive or vegetable oil
2 cloves garlic, minced
1/8 teaspoon hot red pepper flakes
1 cup tender fresh green beans, cut into 1-inch pieces
2 small zucchini, sliced
2 small yellow squash, sliced
1 cup carrot, thinly sliced
1 medium red onion, cut in eighths
1/4 cup chicken broth
1/4 cup lightly packed fresh basil leaves, chopped
1/2 cup oil-packed sun dried tomatoes, chopped
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped

Directions:
1. Prepare pasta according to package directions; drain.
2. In a medium skillet, heat oil and garlic.
3. Stir in red pepper flakes.
4. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes.
5. Add chicken broth and simmer 1 minute.
6. In a large serving bowl, toss together pasta, vegetables, basil and sun dried tomatoes.
7. Garnish with Parmesan cheese and parsley and serve.