I’m not going to be coy about it. I was born and raised in New Jersey, and I blame my upbringing for my love of pasta. In a past life, I enjoyed all sorts of oily and creamy sauces for my pasta, but lately I have been opting to toss it with fresh vegetables instead. Since this is a McDougall-friendly recipe, I also added a bit of vegetable broth to the mix. The recipe for this is so simple that I won’t even post it after the jump. Take a cup of vegetables (I used asparagus, mushrooms, tomatoes, and sun-dried tomatoes) and sautee them in half a cup of vegetable broth until tender. Then, toss in one serving of your favorite pasta. You can garnish with a little fresh ground black pepper or perhaps some nutritional yeast. I used this really cute pasta that I found at Jordan Middle Eastern market in Westwood.