Let’s try this AGAIN! I made this recipe on Monday and it is scrumptious! It’s from the August 4, 2009 issue of Woman’s Day magazine. And it uses zucchini & summer squash which I currently have in abundance!
2-for-1 Pasta Primavera
1 box (14 oz.) whole-wheat penne pasta
2 Tbsp. olive oil
11/2 lb. zucchini, quartered lengthwise, sliced crosswise
1/2 lb. yellow summer squash, quartered lengthwise, sliced crosswise
1 Tbsp. minced garlic
1 box (9 oz.) frozen peas
1 can (14 1/2 oz.) reduced-sodium chicken broth
12 oz. plum tomatoes, copped
Serve with: grated Parmesan and crushed black pepper
Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot.
Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minuts or until crisp-tender.
Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.
Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Sprinkle with Parmesan and pepper.
Refrigerate leftovers for up to 2 days and serve cold with Italian dressing.
This recipe makes a TON. I will definitely cut it in half the next time I make it, but if you are serving a crowd, this is a good recipe. I didn’t have any penne, so I used a mix of rotini & medium shells and substituted grape tomatoes for the plum tomatoes. My only regret is how much I have left over that will probably be fed to the chickens, although, they love tomatoes and peas and seem to think that pasta is a good treat.