Garden Pasta Toss

8 oz. broccolini, halved

12 oz. asparagus, halved

8 oz. wide rice noodles

1⁄ cup olive oil & vinegar salad dressing 4

1⁄ tsp. grated lemon zest 2

1⁄ tsp. red pepper flakes 8

1 cup cherry tomatoes 2 Tbs. grated Parmesan cheese

1⁄4 tsp. pepper

In boiling salted water, cook broccolini 3 min. Add asparagus; cook 3 min. or until tender. With slotted spoon, transfer to ice water to cool; drain. Add noodles to boiling water; cook 4– 6 min., until tender but firm. Drain. Mix dressing, zest and pepper flakes. Heat 1 Tbs. dressing in large nonstick skillet over medium heat. Add tomatoes; cook, stirring, until softened. Stir in vegetables and remaining dressing. Combine with noodles, cheese and pepper.

Servings: 4. Kitchen time: 30 min. Total time: 30 min.

Calories: 330 Protein: 5g Fat: 9g (2g sat.) Chol.: 2mg Carbs.: 59g Sodium: 275mg Fiber: 4g Sugar: 4g

Gluten-free and oh-so delicious, this rice noodle dinner gets an extra shot of goodness thanks to broccolini, but you can also swap in regular broccoli