Penne With Summer Squash, Zucchini and Sugar Snap Peas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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yummy... Ingredients:
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 |
Directions:
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.
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