Summer Squash Primavera

Colorful and tasty dish.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 12  ounces  dried linguine
• 2  green onions, sliced
• 5  garlic cloves, minced
• 2  tablespoons olive oil
• 2  medium red sweet peppers, sliced
• 2  medium yellow sweet peppers, sliced
• 2 -3  medium carrots, sliced
• 1  small zucchini, chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  cup chicken broth
• 1  cup  snipped fresh basil
• 1⁄2 cup  finely shredded parmesan cheese (2 ounces)
• 2  tablespoons pine nuts, toasted

Directions

1. Cook pasta according to package directions; drain. Return to saucepan; cover and keep warm.
2. Meanwhile, in a large skillet, cook green onion and garlic in hot oil for 30 seconds. Stir in sweet pepper and carrot. Cook and stir for 3 minutes.
3. Stir in the zucchini, salt, and black pepper. Cook and stir for 3 minutes more. Add broth. Bring to boiling; reduce heat. Cover and simmer about 1 minutes or just until vegetables are tender.
4. Add vegetable mixture and basil to pasta; toss to combine.
5. Transfer to serving dish. Sprinkle with Parmesan cheese and pine nuts.