INGREDIENTS
2 cups
broccoli florets
1/2 cup
carrots
1/2 cup
cherry tomatoes
1 1/2 tbsp
extra virgin olive oil
2 tbsp
fresh parsley
1 tbsp
garlic
1
juice of lemon
1/3 cup
low fat parmesan cheese
1/2
onion
8 oz
pasta
1/2 cup
peas
1
red bell pepper
1/2 cup
wine
1 small
yellow squash
1 small
zucchini