Pasta Provencal

• 3 tablespoons olive oil
• 1 x black pepper to taste
• 1 x salt to taste
• 1 x parsley leaves chopped to taste
• 1 x basil chopped to taste
• 28 ounces chicken broth low fat
• 6 ounces tomato paste
• 4 x italian plum (roma) tomatoes chopped
• 2 large mushrooms, button chopped
• 4 cloves garlic chopped
• 1 x yellow summer squash chopped into a medium dice
• 5 each scallions, spring or green onions green and white parts chopped
• 1 pound angel hair pasta

1. Heat the oil in a large saucepan and add the scallions and mushrooms.
2. Saute for a few minutes and then add the squash.
3. As soon as it softens add the garlic and saute one or to minutes more.
4. Add chicken broth, tomatoes and half of the tomato paste.
5. Bring to a boil and then simmer uncovered for 15 minutes.
6. You may not need all the paste.
7. This sauce is supposed to be light so check the consistency as it's simmering, adding more paste if necessary.
8. Add the herbs one minute before the sauce is done cooking.
9. Add salt and pepper to taste.
10. Since this is a light sauce, a delicate pasta like angel hair is best.
11. Serve with grated Parmesan cheese.

olive oil, black pepper, salt, parsley, basil, chicken broth, tomato paste, italian plum, mushrooms, garlic, yellow summer, scallions, pasta

Taken from recipeland.com/recipe/v/pasta-provencal-47969 (may not work)