Penne With Summer Squash, Zucchini and Sugar Snap Peas

Recipe by pEa_NuT
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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