12 ounces whole-wheat pasta

1 ½ tablespoons extra virgin olive oil

¼ cup low fat, reduced-sodium chicken broth

2 cloves garlic, chopped, 1 large onion, chopped

28 ounces unsalted diced tomatoes in juice

16 ounces button mushrooms, sliced

1 yellow bell pepper sliced

1 red bell pepper, sliced

2 medium zucchini, shredded

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

Salt and freshly ground pepper to taste

8 romaine lettuce leaves

Bring large pot of water to boil. Add pasta and cook per package directions until firm, not mushy. Thoroughly drain pasta. Place in a large serving bowl. Add oil, toss and set aside.

Using skillet over medium heat, heat the chicken broth. Add garlic, onions and tomatoes. Cook until onions are softened, about 5 minutes. Add the remaining vegetables and cook until they are tender crisp, about 5 to 6 minutes. Stir in the oregano, basil, thyme, salt and pepper.

Add the vegetable mix to the pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1 to 2 hours.

To serve, place lettuce leaves on plates. Top with pasta salad and serve immediately. Makes 14 servings.