Do you love mac and cheese? It’s a favorite dish for many of us. Here’s a light version with springtime vegetables: asparagus, yellow squash and zucchini.

Sharp cheddar cheese finishes this colorful and tasty dish. It’s a quick, vegetarian meal. Frozen chopped or diced onion is used for speed. I keep a package on hand to use in quick recipes.

Helpful hints:

If using thick asparagus, cook the dish 2 minutes longer.

Any type of onion can be used instead of frozen chopped onion.

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Primavera Mac and Cheese

INGREDIENTS

2 1/2 cups fat-free, no-salt-added vegetable broth

1 cup diced onion

1 cup yellow squash cubes

1 cup zucchini cubes

1 cup elbow macaroni

1 cup shredded reduced-fat sharp cheddar cheese

1/4 cup nonfat ricotta cheese

4 spears asparagus cut into 1-inch pieces

1/4 teaspoon cayenne pepper

2 teaspoons smoked paprika

Salt and freshly ground black pepper

1/4 cup freshly grated Parmesan cheese

DIRECTIONS

Add vegetable broth to a large nonstick skillet and place skillet over medium-high heat. When liquid comes to a boil, add the onion, yellow squash, zucchini and macaroni. Bring back to a boil and cook 5 minutes. Stir in the cheddar cheese, ricotta cheese and asparagus. Continue to boil 5 minutes stirring to scrape cheese from the bottom of the skillet. Check macaroni to make sure it is cooked. Add cayenne and smoked paprika, salt and pepper to taste. Divide between two dinner plates and add parmesan cheese on top.

Yield 2 servings.

Recipe by Linda Gassenheimer/Tribune News Service