Whole-Wheat Penne Pasta

• 2 tablespoon(s) extra-virgin olive oil
• 4  garlic cloves, thinly sliced
• 2 cup(s) zucchini, diced
• .5 teaspoon(s) salt
• .25 teaspoon(s) pepper
• 2 cup(s) broccoli florets
• 12 ounce(s) whole-wheat penne pasta
• 26 ounce(s) tomato-basil pasta sauce

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Directions

1. Bring a large saucepan of water to a boil.
2. Heat oil in a large, deep skillet over medium heat.
3. Add garlic; saute over medium heat 1 minute.
4. Add zucchini, salt, and pepper; saute until tender, about 4 minutes.
5. Stir in tomato sauce; bring to a simmer and turn off flame.
6. Lightly salt the boiling water; add broccoli and blanch for 3 minutes or until just tender.
7. Remove broccoli with slotted spoon, drain well, and stir into tomato sauce mixture.
8. Cook pasta in broccoli water according to package directions; drain and return to same pot.
9. Add zucchini mixture; mix well. Heat if necessary.
10. Variation: For penne pasta with meatballs, prepare Chia Sausage Meatballs. Stir 24 1-ounce meatballs into the tomato sauce along with the broccoli.

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