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
Description
This Whole Wheat Pasta Bowl Is Brimming With Summer Vegetables, Including Green Beans, Carrots, And Zucchini. Basil Adds A Crowning Burst Of Freshness.
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