Penne With Summer Squash, Zucchini And Sugar Snap Peas - cooking recipe

Ingredients

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

Preparation

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.
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.
When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
Adjust the salt and pepper to taste.