Prep 10 mins
Cook 20 mins
- 453.59 g penne rigate
- 236.59 ml basic chicken stock
- 226.79 g summer squash, seeded and julienned
- 226.79 g zucchini, seeded and julienned
- 113.39 g sugar snap pea
- 2.46 ml olive oil
- 118.29 ml freshly grated parmesan cheese
- 59.14 ml fresh basil leaf, thinly sliced
- fresh ground black pepper
- 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.
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.