9 cups vegetarian chicken stock
2 1/4 cups uncooked farfalle (about 6 ounces)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
1/2 teaspoon chiopped fresh thyme
1/2 teaspoon chipped fresh oregano
1/2 cup grated Parmesan cheese
1/3 cup thinly sliced fresh basil
Bring broth to a boil in large pot. Add pasta and cook 8 minutes or until almost tneder. Add squash and next 7 ingredients (through pepper). Reduce heat and simmer four minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.
from Cooking Light.