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Penne With Summer Squash, Zucchini And Sugar Snap Peas

Penne With Summer Squash, Zucchini And Sugar Snap Peas comes together with Penne Rigate, Basic Chicken Stock Or Low Sodium Canned, Summer Squash, Zucchini, and Sugar Snap Peas. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 1 cup
• 1/2 lb
• 1/2 lb
• 1/4 lb
• 1/2 tsp
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Preparation time: 15 minutes

2. 2

   Cooking time: 15 minutes

3. 3

   Bring 1/2 gallon of salted water to a boil.

4. 4

   Add the penne and cook until al dente, about 7 to 9 minutes.

5. 5

   Drain and set aside.

6. 6

   Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables.

7. 7

   Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.

8. 8

   When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.

9. 9

   Divide the pasta and vegetables evenly among 4 warmed plates or bowls.

10. 10

    Sprinkle with Parmesan cheese and basil.

11. 11

    Adjust the salt and pepper to taste.