• 1 package (1 pound) small shell pasta
• 1 cup sliced yellow summer squash
• 1 cup sliced zucchini
• 1 cup julienne sweet red pepper
• 1 cup julienne 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 one minute longer or until heated through.  Transfer to a large bowl.  Sprinkle with Parmesan cheese, parsley, garlic pepper and salt; toss to coat.  Serve immediately.