2 cups uncooked penne pasta1/3 cup finely chopped onion1 small yellow summer squash, sliced1 small zucchini, sliced1/2 cup sliced fresh mushrooms1 teaspoon minced garlic3 tablespoons butter1 tablespoon all-purpose flour1/2 teaspoon salt1/4 teaspoon dried parsley flakes1/4 teaspoon dried thyme1/4 teaspoon pepper1/4 cup heavy whipping creamDirectionsCook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 143 calories, 8 g fat (4 g saturated fat), 22 mg cholesterol, 196 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.