Ingredients
2 medium zucchini (rinsed)
2 medium squash (rinsed)
8 ounces whole-grain penne pasta
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 (28-ounce) can diced fire-roasted tomatoes (undrained)
2 teaspoons turbinado (raw) sugar
1 teaspoon dried oregano

Steps

1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Slice zucchini and squash lengthwise into quarters. Slice each quarter into 1/2-inch-thick slices; set aside.
2. Stir pasta into boiling water. Boil 12–15 minutes, stirring occasionally, or until tender.
3. Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add garlic, zucchini, and squash; cook 2–3 minutes or until veggies begin to soften.
4. Stir in remaining ingredients; cook 4–5 minutes or until thoroughly heated and liquid has slightly reduced in volume.
5. Drain pasta. Remove vegetable mixture from heat. Stir pasta into vegetables and serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 230kcal; FAT 6g; CHOL 0mg; SODIUM 320mg; CARB 37g; FIBER 5g; PROTEIN 9g; VIT A 15%; VIT C 60%; CALC 6%; IRON 15%

Ingredients
1 bag baby salad greens (4–6 oz)
1 cup strawberries (rinsed)
3 tablespoons balsamic vinaigrette
1/3 cup vanilla almond low-sugar granola

Steps

1. Place salad greens in salad bowl. Cut stem end off strawberries; slice thinly and arrange over salad greens.
2. Drizzle vinaigrette over salad; sprinkle with granola and serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 4g; CHOL 0mg; SODIUM 160mg; CARB 10g; FIBER 2g; PROTEIN 2g; VIT A 45%; VIT C 60%; CALC 4%; IRON 10%