Pasta Primavera

3      ounces Parmesan cheese, cut in ½-inch cubes
2      medium carrots (4 ounces each), peeled
2      large zucchini (8 ounces each)
2      large yellow squash (8 ounces each)
2      large green peppers (6-7 ounces each)
2      large red bell peppers (6-7 ounces each)
2      tablespoons good quality olive oil
2      large cloves garlic, peeled
1      teaspoon kosher salt
½     teaspoon freshly ground black pepper
1½  cups low-sodium, fat-free chicken broth
1     pound pasta, cooked al dente according to package instructions

Calories 163 (46% from fat) · carb 15g · protein 9g · fat 9g · sat fat 3g · chol 13mg · sod 539mg · calc 210mg · fiber 4g

1.Insert metal "s" blade in Cuisinart® Food Processor. With machine running, drop cheese through small feed tube and process until finely chopped, about 20 seconds; reserve.
2.Insert 4-mm slicing disc in Cuisinart® Food Processor. Cut carrots, zucchini and yellow squash to fit large feed tube.
3. Place carrots in large feed tube, slice using firm pressure; reserve. Place zucchini and yellow squash in large feed tube, slice using medium pressure; reserve. Remove stem and seeds from peppers, cut each into 3 slabs.
4. Arrange slabs in large feed tube, slice using light pressure; reserve. Heat oil over medium heat in a Cuisinart® 5-½ quart sauté pan or stir-fry pan. Brown whole garlic cloves, about 2 to 3 minutes, turning over once; discard garlic.
5. Add carrots; stir-fry for 1 minute. Add remaining vegetables, salt and pepper. Stir-fry until just tender, about 4 minutes longer.
6.Add chicken broth and bring to a boil. Cook until vegetables are tender, 4 to 6 minutes. Serve immediately over hot, cooked pasta. Toss to combine.
Garnish with reserved Parmesan cheese.