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Farm Country Pasta




Source of Recipe


Macklinda


List of Ingredients




16 ounces small shell pasta
1 cup each sliced yellow squash and zucchini
1 cup each julienned red bell pepper and chopped green bell pepper
4 tablespoons butter
3/4 cup chopped green onions
1 1/2 cups chicken or vegetable broth
1 small tomato, peeled, crushed
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley
Salt and pepper to taste



Recipe



1. Cook pasta using package directions; drain well.
2. Meanwhile, bring 4 cups water to a boil in a large saucepan over high heat. Add yellow squash, zucchini and bell peppers. Boil for 2 minutes; drain. Rinse with cold water; drain.

3. Melt butter in a large skillet over medium-high heat. Saute blanched vegetables and green onions in butter until crisp-tender, about 3 - 4 minutes.

4. Add the chicken broth and tomato. Bring to a boil. Cook until reduced by half, about 5 minutes.

5. Add pasta to vegetable mixture. Cook for 1 minute. Transfer mixture to a large bowl. Add Parmesan, parsley, salt and black pepper to taste and toss lightly to mix. Serve immediately.
Serves 4 to 6

Per serving: 485 Cal.; 17g Protein; 15g Fat; 73g Carb.; 577mg Sodium; 32mg Chol.; 6g Fiber.

Tip: Chill this pasta dish and bring it along on your next picnic. It's perfect for warm-weather eating, since the ingredients are not quick to spoil.