Herbed Pasta Primavera

Ingredients:

* 1-3/4 cups dried multigrain or whole wheat penne pasta (8 ounces) * 8 ounces packaged peeled baby carrots, halved lengthwise (1-3/4 cups) * 1 tablespoon olive oil * 8 ounces fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups) * 1/2 cup sliced green onion or 1 medium onion, chopped * 3/4 cup chicken broth * 2 cloves garlic, minced * 1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4-inch thick (2 cups) * 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed * 1/4 teaspoon salt * 1/4 cup sliced almonds, toasted * Grated or finely shredded Parmesan cheese (optional) * Cracked black pepper Procedure: 1 Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm. 2 Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. 3 Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper. 4 Makes 4 servings Ready in: 40 minutes