Pasta Primavera

This came from a newsletter I get from Denise Austin.

Nutrition Facts
Number of Servings: 2
Amount Per Serving
Calories:402
Total Fat: 13 g
Saturated Fat:4 g
Cholesterol:
Sodium:280 mg
Total Carbohydrate: 45 g
Dietary Fiber:10 g
Protein:31 g

• 1 tablespoon oil, olive
• 1 clove(s) garlic, halved
• 1 cup(s) zucchini, thinly sliced
• 1 cup(s) mushrooms, portobello, sliced, or other mushrooms
• 3 tablespoon basil, fresh, chopped, or 2 teaspoons dried
• 1 cup(s) pasta, penne, whole-wheat, uncooked
• 6 ounce(s) chicken, breast (cooked)
• 8 spear(s) asparagus, cut into 2" lengths
• 4 tablespoon cheese, grated Parmesan

Preparation
In a large nonstick skillet, warm the oil over medium heat. Add the garlic and cook for 30 seconds. Add the zucchini and mushrooms. Cook, stirring occasionally, for about 7 minutes, or until the vegetables are soft but not mushy. Remove and discard the garlic. Stir in the basil.

Meanwhile, prepare the pasta according to the package directions. Add the asparagus for the last 3 minutes of cooking. Drain and return to the pot. Add the cooked vegetables and toss to mix. Serve topped with the cheese.