Summer Garden Pasta Recipe

  • 1 (16 ounce) package small shell pasta
  • 1 cup sliced yellow summer squash
  • 1 cup sliced zucchini
  • 1 cup julienned sweet red pepper
  • 1 cup julienned green pepper
  • 1 cup sliced green onions
  • 6 cloves garlic, peeled and thinly sliced
  • 1/4 cup butter
  • 1 1/2 cups reduced sodium chicken broth
  • 1 small tomato, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons garlic pepper
  • 1 teaspoon salt
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, onions and garlic in better until crisp-tender. Add brother and tomato; bring to a boil. Cook and stir until liquid is reduced by half.
  2. Drain pasta; stir into vegetable mixture. Cook 1 minutes longer or until heated through. Transfer to a large bowl. Sprinkle with Parmesan cheese, parsley, garlic pepper and salt; toss to coat. Serve immediately.