4 c. broccoli florets, blanched
2 peppers (red, yellow and/or green), seeded and chopped
2 med. zucchini, sliced thin
2 yellow summer squash, sliced thin
3 cloves garlic, minced
2 tomatoes, peeled, seeded and diced
1/2 c. fresh or frozen peas
3/4 c. fresh parsley
4 tbsp. fresh basil leaves
3 tbsp. chicken bouillon
1 lb. penne (or other pasta shape)
3 tbsp. grated Parmesan or Romano cheese (optional)

Spray a skillet with nonstick cooking spray. Add broccoli, chopped peppers, zucchini, squash and garlic to skillet. Saute for 5 minutes. Add tomatoes and peas and saute for 2 minutes more. Place parsley, basil leaves and chicken bouillon in a food processor fitted with the metal blade and process until parsley is finely chopped. Cook pasta according to package directions and drain. Add parsley mixture and vegetables and toss well. Top with grated cheese if desired.