Pasta Primavera

Pasta Primavera
Woman's Day Magazine

1 box (about 14 oz) penne
2 T olive oil
1 1/2 lb. zucchini, quartered lengthwise, sliced crosswise
1/2 lb. yellow summer squash, quartered lengthwise, sliced crosswise
1 T minced garlic
1 box (9 oz) frozen peas
1 can (14 1/2 oz) chicken broth
12 oz plum tomatoes, chopped
Served with grated Parmesan and crushed black pepper

Bring a large pot of salted water to a boil. Add pasta and cook as directed; drain pasta and return to pot.

Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.

Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.

Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat.

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Verdict: Yummy, yummy!!! We loved this and will serve it often. Fortunately our kids already love zucchini, so it was an easy sell for them. I think some grilled chicken would be awesome in this.

Makes awesome leftovers!