Penne with Summer Squash, Zucchini, and Sugar Snap Peas
"This dish cooks up in less than 20 minutes and has a rich, delicious flavor the whole family will love," says Julia Greer, M.D., M.P.H, author of The Anti-Breast Cancer Cookbook.
1 pound whole-grain penne 1 cup reduced-sodium vegetable broth
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound fresh sugar snap peas
1/2 teaspoon olive oil
1/4 cup grated Parmesan or Romano cheese
1/4 cup thinly sliced fresh basil leaves
2 tablespoons pine nuts
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook pasta according to package directions. Drain and set aside. Meanwhile place broth in a skillet large enough to hold vegetables and bring to a boil. Add squash, zucchini, and peas and cover to steam for 4 minutes until just tender. Add cooked penne and oil and toss until heated through. Divide pasta and vegetables evenly among 6 warmed plates or pasta bowls. Sprinkle each with cheese, basil, pine nuts, salt, and pepper.