Summer Squash Primavera - cooking recipe

Ingredients

12 ounces dried linguine
2 green onions, sliced
5 garlic cloves, minced
2 tablespoons olive oil
2 medium red sweet peppers, sliced
2 medium yellow sweet peppers, sliced
2 -3 medium carrots, sliced
1 small zucchini, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 cup snipped fresh basil
1/2 cup finely shredded parmesan cheese (2 ounces)
2 tablespoons pine nuts, toasted

Preparation

Cook pasta according to package directions; drain. Return to saucepan; cover and keep warm.
Meanwhile, in a large skillet, cook green onion and garlic in hot oil for 30 seconds. Stir in sweet pepper and carrot. Cook and stir for 3 minutes.
Stir in the zucchini, salt, and black pepper. Cook and stir for 3 minutes more. Add broth. Bring to boiling; reduce heat. Cover and simmer about 1 minutes or just until vegetables are tender.
Add vegetable mixture and basil to pasta; toss to combine.
Transfer to serving dish. Sprinkle with Parmesan cheese and pine nuts.