Ingredients
1 package (1 pound) small tube pasta1 cup sliced yellow summer squash1 cup sliced zucchini1 cup julienned sweet red pepper1 cup julienned green pepper1 cup sliced green onions1/4 cup butter, cubed6 garlic cloves, peeled and thinly sliced1-1/2 cups reduced-sodium chicken broth1 small tomato, chopped1/2 cup grated Parmesan cheese1 tablespoon minced fresh parsley2 teaspoons garlic pepper1 teaspoon salt
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.
Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through.
Transfer to a large bowl. Sprinkle with the cheese, parsley, garlic pepper and salt; toss to coat.
