Ingredients

• 1-3/4  cups dried multigrain or whole wheat penne pasta (8 ounces)
• 8  ounces packaged peeled baby carrots, halved lengthwise (1-3/4 cups)
• 1  tablespoon olive oil
• 8  ounces fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)
• 1/2  cup sliced green onion or 1 medium onion, chopped
• 3/4  cup chicken broth
• 2  cloves garlic, minced
• 1  medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4-inch thick (2 cups)
• 2  tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 1/4  teaspoon salt
• 1/4  cup sliced almonds, toasted
•   Grated or finely shredded Parmesan cheese (optional)
•   Cracked black pepper

Directions

1. Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.

2. Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

3. Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper.

4. Makes 4 servings