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Receta Penne With Summer Squash, Zucchini And Sugar Snap Peas
by Global Cookbook

Penne With Summer Squash, Zucchini And Sugar Snap Peas
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Ingredientes

  • 1 lb penne rigate
  • 1 c. Basic Chicken Stock or possibly low-sodium canned
  • 1/2 lb summer squash seeded and julienned
  • 1/2 lb zucchini seeded and julienned
  • 1/4 lb sugar snap peas
  • 1/2 tsp extra virgin olive oil
  • 1/2 c. freshly grated Parmesan cheese
  • 1/4 c. fresh basil leaves thinly sliced
  •     salt to taste
  •     freshly grnd black pepper

Direcciones

  1. Preparation time : 15 minutesCooking time : 15 min
  2. Bring 1/2 gallon of salted water to a boil. Add in the penne and cook till al dente, about 7 to 9 min. Drain and set aside.
  3. Meanwhile, bring the chicken stock to a boil in a skillet large sufficient to hold the vegetables. Add in the vegetables to the chicken stock and steam, covered for about 3 to 4 min.
  4. When the vegetables are just tender, add in the cooked penne and the extra virgin olive oil and toss till it is heated through.
  5. Divide the pasta and vegetables proportionately among 4 warmed plates or possibly bowls. Sprinkle with Parmesan cheese and basil.
  6. Adjust the salt and pepper to taste.