Penne With Summer Squash, Zucchini and Sugar Snap Peas

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. 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. 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. 3

   When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.

4. 4

   Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.

5. 5

   Adjust the salt and pepper to taste.