Summer came early to Baltimore this weekend and it was in the high 80's for two straight days. I love the nice weather, but direct sunlight and I don't get along. I'm as pale as pale can be and I burn at even the mention of sun. In addition to that, one of my medications clearly states on the bottle "Avoid exposure to direct or artificial sunlight..." so, my pale pasty self stayed inside as much as possible (or at least in a lot of shade). Don't worry, I made good use of my Arbonne self-tanner so I don't scare little children when I put on shorts.
Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving. 4 points per serving.