Penne Pasta Sauté and Baby Salad Greens with Strawberries

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 8 oz whole grain penne pasta
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 (28 oz) can diced, fire-roasted tomatoes
• 2 teaspoons turbinado (raw) sugar
• 1 teaspoon dried oregano

Steps

1. Bring water to boil for pasta and cook following package instructions.
2. Meanwhile, quarter zucchini and yellow squash lengthwise, then slice each quarter into ½-inch-thick slices. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic, zucchini, and yellow squash; cook 2–3 minutes or until vegetables begin to soften. Stir in remaining ingredients; cook 4–5 minutes or until thoroughly heated and liquid has slightly reduced in volume.
3. Drain pasta. Remove vegetable mixture from heat. Stir pasta into vegetables and serve.

Ingredients

• 1 bag baby salad greens (4–6 oz)
• 1 cup fresh strawberries
• 3 tablespoons balsamic vinaigrette
• ⅓ cup low-sugar vanilla-almond granola

Steps

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