Herbed Pasta Primavera

This recipe makes a great lunch option to zest up your week of boring sandwiches.  It also makes a wonderful side dish for dinner.

Herbed Pasta Primavera

• 8 oz. whole wheat penne pasta
• 1 cup frozen carrots, sliced
• 1 T. olive oil
• 1-1/2 c. frozen green beans
• 1/2 c. chopped onion
• 3/4 c. chicken broth
• 2 cloves minced garlic
• 1 cup summer squash or zucchini sliced
• 1 t. dried basil
• 1/4 t. salt
• Parmesan cheese (optional)

Cook and drain pasta.  In a large skillet, saute carrots, green beans, and onion in olive oil.  Add broth and garlic and simmer for 3 minutes.  Stir in squash and simmer, uncovered, for 5 minutes, stirring occasionally, until vegetables are tender.
Toss vegetable mixture, basil, and salt with pasta until fully coated.  Sprinkle with Parmesan cheese if desired.  Serves 4.

For more great squash recipes, check out:  Life As Mom.