Country Farm Pasta

Country Farm Pasta
(Nice as an added side dish and good to double!)

16 ounces small shell pasta
1 cup each sliced yellow squash and zucchini
1 cup each julienne red bell pepper and chopped green bell pepper
4 tablespoons butter
3/4 cup chopped green onions
1 1/2 cups chicken or vegetable broth
1 small tomato, peeled, crushed
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley
Salt and pepper to taste

Cook pasta using package directions; drain well. Meanwhile, bring 4 cups water to a boil in a large saucepan over high heat. Add yellow squash, zucchini and bell peppers. Boil for 2 minutes; drain. Rinse with cold water; drain. Melt butter in a large skillet over medium-high heat. Sauté blanched vegetables and green onions in butter until crisp-tender, about 3 - 4 minutes. Add the chicken broth and tomato. Bring to a boil. Cook until reduced by half, about 5 minutes. Add pasta to vegetable mixture. Cook for 1 minute. Transfer mixture to a large bowl. Add Parmesan, parsley, salt and black pepper to taste and toss lightly to mix. Serve immediately. (Note: this takes about 20 minutes to prep and 12 minutes to cook. Makes 5 to 6 servings and is easy to double.