Instructions: Heat a large pot of water for the pasta.

Heat olive oil in a large skillet; add zucchini, broccoli and asparagus. Add shallots, garlic and bell pepper; cook covered 3 to 5 minutes until vegetables are cooked al dente.

Add parsley and basil. Stir and cook for 1 to 2 minutes. While vegetables are cooking, begin cooking pasta until al dente.

When pasta and vegetables are ready, season with salt and freshly ground black pepper. Toss with drained pasta and sprinkle with freshly grated Parmesan cheese.

NOTES : The restaurant normally serves this "heart-smart" recipe without sauce - just pasta and vegetables - but adds an Alfredo sauce if requested to do so. Kristin note: Id reduce the olive oil to about 2 tbsp or less. Replace it with nonfat chicken broth or pasta cooking water.

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