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

Spray a skillet with non stick cooking spray. Add broccoli, chopped peppers, zucchini, squash and garlic to skillet. Saute for 5 minutes. Add tomatoes and peas, 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 (may be manually). Cook pasta according to package directions and drain. Add parsley mixture and vegetables and toss well. Top with grated cheese, if desired. Makes 8 servings. Great warm or cold.