Penne With Summer Squash, Zucchini And Sugar Snap Peas

• 1 lb penne rigate
• 1 cup basic chicken stock
• 1/2 lb summer squash, seeded and julienned
• 1/2 lb zucchini, seeded and julienned
• 1/4 lb sugar snap pea
• 1/2 teaspoon olive oil
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup fresh basil leaf, thinly sliced
• salt
• fresh ground black pepper

1. 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.
2. 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.
3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
5. Adjust the salt and pepper to taste.

penne rigate, chicken, summer squash, zucchini, sugar snap pea, olive oil, freshly grated parmesan cheese, fresh basil leaf, salt, fresh ground black pepper

Taken from www.food.com/recipe/penne-with-summer-squash-zucchini-and-sugar-snap-peas-134860 (may not work)