Wagon Wheels with Summer Squash and Mint

• 1 package wagon-wheel or bow-tie pasta
• salt
• 1 tbsp. margarine or butter
• 1 tbsp. olive oil
• 3 medium yellow summer squashes
• 3 medium zucchini
• 2 clove garlic
• 1/4 tsp. coarsely ground black pepper
• 1/2 c. fresh mint leaves
• 1 c. reduced-sodium chicken broth
• 1/4 c. grated Parmesan cheese

1. In large saucepot, prepare pasta in boiling salted water as label directs.
2. Meanwhile, in 12-inch skillet, heat margarine or butter with olive oil over high heat.
3. Add yellow squash and zucchini slices, garlic, pepper, 1/4 cup chopped mint, and 3/4 teaspoon salt and cook until vegetables are just tender, stirring frequently, about 10 minutes.
4. Add chicken broth and Parmesan cheese to vegetable mixture; heat to boiling over high heat.
5. Boil 1 minute.
6. Drain pasta; return to saucepot.
7. Add vegetable mixture and remaining chopped mint; toss well.
8. Serve with additional grated Parmesan if you like.

wagonwheel, salt, margarine, olive oil, zucchini, clove garlic, ground black pepper, mint leaves, chicken broth, parmesan cheese

Taken from www.delish.com/recipefinder/wagon-wheels-squash-mint-525 (may not work)