Whole Wheat Pasta With Summer Veggie Sauce

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Handle the Heat
Nutrition per serving    (USDA % daily values)
CAL
328
FAT
30%
CHOL
21%
SOD
17%

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Ingredients for 2 servings

1 tablespoon extra-virgin olive oil

1/2 zucchini, halved lengthwise and sliced 1/4 inch thick (see note)

1/2 cup cherry tomatoes, halved

1 carrot, peeled and grated

1 small onion, sliced thin

1/2 medium red bell pepper, stemmed, seeded, and cut into 1/4 inch pieces

salt

1 1/2 tablespoons tomato paste

2 garlic cloves, minced

pinch red pepper flakes

3/4 cup low-sodium chicken broth (see note)

1/4 pound whole-wheat rotini pasta or other curly shaped whole wheat pasta

1 1/2 cups baby arugula

2 tablespoons chopped fresh basil

freshly ground black pepper

grated Parmesan cheese

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