Shelly's Recipe

SUMMER PESTO PASTA

Category: Pasta

8 oz penne or ziti
1 tbsp olive oil
2 medium zucchini and/or yellow crookneck squash, sliced 1/4 inch thick
3 garlic cloves, minced
1/4 cup chicken or vegetable broth
1 large tomato, diced
1/2 cup basil pesto
1 cup crumbled soft goat cheese or feta

Boil pasta until al dente. Drain and return to pot.

Meanwhile, heat oil in large skillet. Add squash and garlic; cook 5 minutes, stirring occasionally. Add broth; simmer 3-4 minutes or until squash is tender. Remove from heat; stir in tomato. Add squash mixture, pesto and cheese to pasta; toss to combine. Serves 4.