Recipe: Macaroni with Vegetables and Gruyere Cheese (serves 2)

WHOLE WHEAT MACARONI WITH VEGETABLES AND GRUYERE CHEESE

"This dish can accompany 3 oz. of skinless chicken or fish. Toss the leftovers with salad greens to have for lunch the next day, or add them to a broth-based soup."

1 cup whole wheat elbow macaroni
1 tablespoon extra virgin olive oil, divided use
1/2 cup chopped onion
1 cup chopped zucchini
1 cup chopped yellow squash
1/2 cup shredded carrots
1/4 cup fresh loosely packed basil leaves, slivered
1/4 cup grated Gruyere cheese
Salt and freshly ground black pepper to taste (optional)

Cook macaroni according to package directions.

While macaroni cooks, heat half of oil over medium heat in nonstick skillet. Saute onion, zucchini and yellow squash for 5 minutes.

Add shredded carrots to the skillet and saute for another minute.

When macaroni is done, drain well and immediately add to vegetables. Add basil. Stir in remaining oil and cheese. Season to taste with salt and pepper, if desired.

Makes 2 servings
Source: American Institute for Cancer Research, March 2004