This was the first recipe I tried from my Better Homes and Gardens Cook Book that was given to me by Beth Ehlig at my bridal shower in Baytown last month. Thanks so much Beth!
8 ounces whole wheat penne pasta (I used leftover Cavatappi)
8 ounces baby carrots, halved
1 Tbsp olive oil
8 ounces fresh green beans, trimmed and cut into 2 inch pieces
1/2 cup sliced green onion
3/4 cup chicken broth
2 cloves garlic, minced
2 cups zucchini and summer squash, halved and sliced
2 Tbsp fresh basil, chopped
1/4 tsp salt
1/4 cup sliced almonds, toasted
Parmesan cheese, grated
Black pepper
Cook pasta. Drain, drizzle with a little olive oil to keep from sticking and keep warm in a separate bowl.
Return pasta pot to medium high heat, add olive oil. Add carrots and cook for five minutes. Add green beans, green onions, broth, and garlic. Reduce heat and simmer for 3 minutes, stirring occasionally. Stir in zucchini and squash. Simmer for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Toss vegetable mixture, basil, and salt with pasta. Sprinkle with almonds, cheese, and pepper.
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