Fusilli with Summer Squash, Zucchini, and Sugar Snap Peas

This recipe serves:  6

16 ounces fusilli pasta, (try whole grain pasta)
1 cup chicken broth, low sodium
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound sugar snap peas, trimmed
1/2 teaspoon olive oil
1/2 cup Parmesan cheese, freshly grated
1/4 cup fresh basil leaves thinly sliced
pinch salt
freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook about 7 to 9 minutes until al dente. Drain and set aside.

2. Meanwhile, bring the chicken broth to a boil in a skillet large enough to hold all the vegetables. Add the vegetables to the chicken broth, cover, and steam for about 3 to 4 minutes.

3. When the vegetables are just tender, add the cooked pasta and the olive oil and toss until heated through. Add salt and pepper to taste.

4. Divide the pasta and the vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil. Serve immediately.

5.

Serving Size: about 2 cups of pasta and vegetables

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