Penne with Summer Squash and Spinach

Cooking Instructions

Cook pasta according to package directions omitting salt and fat; drain.

Meanwhile, bring chicken broth to a boil in a large nonstick skillet over medium-high heat. Add onion and garlic and cook 2 minutes, stirring occasionally. Add beans, yellow squash, spinach, and add fresh rosemary; cover and cook for 5 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Combine vegetable mixture and pasta in a bowl; toss well. Sprinkle with cheese.