Whole Wheat Pasta with Vegetables

6 ounces whole wheat spaghetti

2 tablespoons canola oil

1 clove garlic, chopped

1 cup thinly sliced carrots (2 medium) 

1 cup thinly sliced onions (1 medium)

1 cup frozen baby peas, rinsed and drained

1 cup frozen artichoke hearts, thawed

1/4 cup reduced-sodium vegetable broth

1/2 cup slivered fresh basil

1/4 cup grated parmesan or romano cheese

freshly ground black pepper

Prepare the pasta al dente according to package directions for. Reserve 1/2 cup of the cooking water before draining.

Heat the oil in a deep, wide nonstick skillet over medium-high heat for 1 minute. Add the garlic, carrots, and onions. Cook, stirring frequently, for 5 minutes or until the vegetables start to soften. Add the peas and artichokes. Cook, stirring frequently, for 2 minutes, just until heated. Add the broth. Keep warm over low heat.

Add the pasta and the basil to the skillet and toss to combine. Add some of the reserved pasta water to moisten if necessary. Allow to sit for 1 minute so flavors will blend. Add the cheese and toss. Serve right away. Season with pepper at the table.

Found online (30 day meals)