Herbed Pasta Primavera

(Serves 4)

Ingredients

• 1¾ Cups dried multigrain or whole wheat penne pasta (8 oz)
• 8 oz packaged peeled baby carrots, halved lengthwise (1 3/4 cups)
• 1 tablespoon olive oil
• 8 oz fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)
• ½ cup sliced green onion or 1 medium onion, chopped
• ¾ cup chicken broth
• 2 cloves garlic, minced
• 1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced ¼ inch thick (2 cups)
• 2 tablespoons snipped fresh basil or 1 tsp dried basil, crushed
• ¼ teaspoon salt
• Grated or finely shredded Parmesan cheese (opt)
• Black Pepper

Directions

1. Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.
2. Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes.
3. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally.
4. Stir in squash. Simmer, uncovered, for 4-5 min or until veggies are crisp-tender, stirring occasionally.
5. Toss vegetable mixture, basil and salt with penne.
6. Sprinkle with cheese and pepper.