Penne With Summer Squash Zucchini And Sugar Snap Peas
Yummy...
Steps
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.
Ingredients
penne rigate, chicken stock, summer squash, zucchini, sugar snap pea, olive oil, parmesan cheese, fresh basil leaf, salt, fresh ground black pepper