Penne With Summer Squash, Zucchini And Sugar Snap Peas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb penne rigate
• 1 cup basic chicken stock
• 1/2 lb summer squash, seeded and julienned
• 1/2 lb zucchini, seeded and julienned
• 1/4 lb sugar snap pea
• 1/2 teaspoon olive oil
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup fresh basil leaf, thinly sliced
• salt
• fresh ground black pepper

Recipe

• 1 bring 1/2 gallon of salted water to a boil. add the penne and cook until al dente, about 7 to 9 minutes. drain and set aside.
• 2 meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
• 3 when the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
• 4 divide the pasta and vegetables evenly among 4 warmed plates or bowls. sprinkle with parmesan cheese and basil.
• 5 adjust the salt and pepper to taste.