Penne With Summer Squash, Zucchini and Sugar Snap Peas

yummy...

• Ready In: 30 mins
• Serves: 4

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.