Meanwhile, heat dressing in large skillet on medium-high heat. Add squash and onions; cook 5 min., stirring frequently. Add Brussels sprouts and mushrooms; cook 5 min., stirring frequently. Stir in broth. Bring to boil; cover. Simmer on medium-low heat 5 min. or until vegetables are tender.
Drain pasta; place in large bowl. Add vegetable mixture and 1/4 cup cheese; toss lightly. Sprinkle with remaining cheese.
Enjoy this quick-and-easy low-calorie, low-fat dish any night of the week. In addition to the squash providing an excellent source of vitamin A, the mixture of vegetables also provides vitamin C.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 56g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.