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    You are in: Home / Recipes / Penne With Summer Squash, Zucchini and Sugar Snap Peas Recipe
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    Penne With Summer Squash, Zucchini and Sugar Snap Peas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    pEa_NuT's Note:


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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on July 20, 2010

      This was better than I thought it would be. I was worried it would be bland, so I added 2 large cloves of garlic (minced) and a very large leek (sliced). I also doubled the amount of basil. Also, I did not have sugar snap peas, so I substituted snow peas for those. It was really quite good and you can add the extra vegetables you have to use them up. I'll make it again. Note that there is no way this serves 4. I would say that it serves 10... or maybe 8 if you have a houseful of adolescents.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Penne With Summer Squash, Zucchini and Sugar Snap Peas

    Serving Size: 1 (332 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 532.2
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 2.8 g
    Cholesterol 12.8 mg
    Sodium 289.8 mg
    Total Carbohydrate 93.9 g
    Dietary Fiber 5.9 g
    Sugars 5.7 g
    Protein 23.1 g

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