Recipe Summary

Prep time: 15 mins
Cook time: 15 mins
Yield: 4 servings

Ratings & Reviews

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Rated by 4 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat

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Penne with Summer Squash, Zucchini and Sugar Snap Peas
This recipe serves:   
1 pound penne rigate
1 cup Basic Chicken Stock (see recipe), or low-sodium canned
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound sugar snap peas
1/2 teaspoon olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
salt to taste
freshly ground black pepper

Cooking Instructions
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.

Serving Size: about 1 1/2 cups pasta and vegetables

Nutritional Information
Number of Servings: 4
Per Serving
Calories 430 Carbohydrate 70 g
Fat 8 g Fiber 7 g
Protein 21 g Saturated Fat 3 g
Sodium 588 mg    


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