Zucchini Squash and Pasta

Zucchini squash cut in bite size pieces (75 cal in 1 c.)
Yellow squash cut in bite size pieces (75 cal in 1 c.)
Onion chopped (100 cal for small)
Olive Oil
Balsamic Vinegar (25 cal per Tbsp)
Salt and garlic to taste
Rotini cooked (210 cal for 3/4c.)

Sautee onions in olive oil until translucent. Add squash and continue to sautee with olive oil and balsamic vinegar until tender but not soggy. Add enough balsamic and oil to create a sauce for the pasta. Season with salt and garlic. Combine vegetables and pasta.

Additional suggestions: black olives and sun-dried tomato.