1.

Prepare the pasta al dente according to package directions for. Reserve 1/2 cup of the cooking water before draining.

2.

Heat the oil in a deep, wide nonstick skillet over medium-high heat for 1 minute. Add the garlic, carrots, and onions. Cook, stirring frequently, for 5 minutes or until the vegetables start to soften. Add the peas and artichokes. Cook, stirring frequently, for 2 minutes, just until heated. Add the broth. Keep warm over low heat.

3.

Add the pasta and the basil to the skillet and toss to combine. Add some of the reserved pasta water to moisten if necessary. Allow to sit for 1 minute so flavors will blend. Add the cheese and toss. Serve right away. Season with pepper at the table.

1.

Heat a large skillet coated with olive oil cooking spray over medium heat.

2.

Add the eggs, allowing them to cover the bottom of the pan.

3.

Cook for 3 minutes, or until the bottom begins to set.

4.

When nearly cooked, top one half of the omelet with the bell peppers, tomato, mushrooms, zucchini, salt, and black pepper.

5.

Carefully fold the remaining half over the filling and cook for 2 minutes, or until cooked through.

1.

Spread hummus on the lower third of the wrap. Layer zucchini, olives, carrot, tomato, cheese, and lettuce in the center of the wrap. Roll the wrap from the bottom toward the center. Fold the sides in, then roll the entire sandwich into a neat pocket. Cut wrap in half on an angle.