Summer Squash Primavera

• 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

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.

linguine, green onions, garlic, olive oil, red sweet peppers, yellow sweet peppers, carrots, zucchini, salt, ground black pepper, chicken broth, fresh basil, parmesan cheese, pine nuts

Taken from www.food.com/recipe/summer-squash-primavera-165685 (may not work)