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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside. | 2. Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes. | 3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through. | 4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil. | 5. Adjust the salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne rigate	1	lb		403.4676	0.0	89.7602	2.2667
basic chicken stock	1	cup		403.4676	0.0	89.7602	2.2667
summer squash	1/2	lb	seeded julienned	43.0913	8.7997	2.2906	0.6124
zucchini	1/2		seeded julienned	1.155	0.171	0.149	0.022000000000000002
sugar snap pea	1/4			403.4676	0.0	89.7602	2.2667
olive oil	1/2	teaspoon		19.89	0.0	0.0	2.25
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
basil leaf	1/4	cup	sliced	403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.