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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 can(s) (14.5 oz) reduced-sodium chicken broth |
1 bag(s) (9 oz) frozen peas |
crushed black pepper |
grated parmesan |
1 tablespoon(s) minced garlic |
2 tablespoon(s) olive oil |
12 ounce(s) plum tomatoes, chopped |
1 box(es) whole-wheat penne |
1/2 pound(s) yellow summer squash, quartered lengthwise, sliced crosswise |
1 1/2 pound(s) zucchini, quartered lengthwise, sliced crosswise |
Directions:
1. ) Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot.
2. ) Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.
3. ) Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.
4. ) Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.
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