PENNE WITH SUMMER SQUASH, ZUCCHINI AND SUGAR SNAP PEAS

Penne With Summer Squash, Zucchini and Sugar Snap Peas image

Provided by pEa_NuT

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.
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.
When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
Adjust the salt and pepper to taste.

Nutrition Facts : Calories 532.2, Fat 6.9, SaturatedFat 2.8, Cholesterol 12.8, Sodium 289.9, Carbohydrate 93.9, Fiber 5.9, Sugar 5.8, Protein 23.2