Penne With Summer Squash, Zucchini and Sugar Snap Peas

• penne rigate↗1 lb
• basic chicken stock↗1 cup
• summer squash, seeded and julienned↗1⁄2 lb
• zucchini, seeded and julienned1⁄2 lb
• sugar snap pea↗1⁄4 lb
• olive oil↗1⁄2 teaspoon
• freshly grated parmesan cheese1⁄2 cup
• fresh basil leaf, thinly sliced↗1⁄4 cup
• salt↗
• fresh ground black pepper↗

Step-by-step instructions

1. 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. 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. 3

   When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.

4. 4

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

5. 5

   Adjust the salt and pepper to taste.