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Add a photoServings: 6
Ingredients
- 1 lb penne rigate
- 1 c. Basic Chicken Stock or possibly low-sodium canned
- 1/2 lb summer squash seeded and julienned
- 1/2 lb zucchini seeded and julienned
- 1/4 lb sugar snap peas
- 1/2 tsp extra virgin olive oil
- 1/2 c. freshly grated Parmesan cheese
- 1/4 c. fresh basil leaves thinly sliced
- Â Â salt to taste
- Â Â freshly grnd black pepper
Directions
- Preparation time : 15 minutesCooking time : 15 min
- 1. Bring 1/2 gallon of salted water to a boil. Add in the penne and cook till al dente, about 7 to 9 min. Drain and set aside.
- 2. Meanwhile, bring the chicken stock to a boil in a skillet large sufficient to hold the vegetables. Add in the vegetables to the chicken stock and steam, covered for about 3 to 4 min.
- 3. When the vegetables are just tender, add in the cooked penne and the extra virgin olive oil and toss till it is heated through.
- 4. Divide the pasta and vegetables proportionately among 4 warmed plates or possibly bowls. Sprinkle with Parmesan cheese and basil.
- 5. Adjust the salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 61 | |
| Calories from Fat 26 | 43% |
| Total Fat 2.97g | 4% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 195mg | 8% |
| Potassium 268mg | 8% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.2g | 1% |
| Protein 4.99g | 8% |
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