Garden Pasta

1 package (1 pound) small shell pasta
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 cup sliced green onions
6 garlic cloves, peeled and thinly sliced
1/4 cup butter
1-1/2 cups reduced-sodium chicken broth
1 small tomato, chopped
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
2 teaspoons garlic pepper
1 teaspoon salt

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, onions and garlic in butter until crisp-tender. Add broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.

Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through. Transfer to a large bowl. Sprinkle with the Parmesan cheese, parsley, garlic pepper and salt; toss to coat. Serve immediately. Makes 8 servings.