1/2 cup marinara sauce
1 oz. rotini or macaroni elbows (boiled to desired consistency)
1/2 yellow (summer) squash (diced)
1/2 zucchini squash (diced)
2 tbsp chopped onion
1/2 tbsp grated Parmesan cheese
1 tsp Splenda
1/4 cup water
Spray a frying pan with some non-stick spray and saute' the squash and onion until slightly browned.
Add water and finish cooking squash and onion so they are soft but not mushy.
When the water cooks off add the marinara sauce, cheese and Splenda (to taste).
Heat on low until warmed. Add the pasta and mix together.
Enjoy and be full!
Number of Servings: 1Recipe submitted by SparkPeople user KGROSS111.