Combine pasta with vegetables for a two-in-one side dish.

2 oz. cavatelli or macaroni (about 1 c.)
2 med. tomatoes
1 sm. onion
Nonstick spray coating
1 tsp. dried parsley flakes
1 tsp. instant chicken bouillon granules
1/4 tsp. dried Italian seasoning, crushed
1/4 tsp. bottled minced garlic or dash garlic powder
1 c. frozen cut broccoli
1/2 c. finely shredded Cheddar cheese (2 oz.)

Cook pasta according to package directions, except use a large saucepan and 4 cups HOT water. Drain.

While pasta is cooking, seed and chop tomatoes. Thinly slice onion. Spray a COLD large skillet with nonstick coating. Preheat skillet over medium heat. Add onion, then cook until tender but not brown. Add the chopped tomatoes, parsley, bouillon granules, Italian seasoning, and garlic.

Heat the mixture until hot, then add broccoli. Cover and cook over medium heat for 4 minutes, stirring occasionally. Stir in pasta. Cover and cook for 2 to 3 minutes more or until broccoli is crisp-tender. To serve, transfer to a serving dish. Sprinkle with cheese. Makes 4 servings.

PER SERVING: Calories 129; protein 7 g; carbohydrate 15 g; fat 5 g; cholesterol 15 mg; sodium 461 mg; potassium 204 mg. TIMETABLE: Total preparation 25 minutes.