Ingredients

• 1 box of Annie’s Gluten-Free Pasta & White Cheddar Shells
• 1 cup of Broccoli Florets  
• 1 Red bell pepper diced
• 1 Green Zucchini diced
• 1 cup grape tomatoes halved 
• 1 teaspoon Italian seasoning 
• 2 tablespoons of olive oil
• ¼ grated parmesan cheese
• ¾ of cup chicken stock
• Salt & Pepper
• 1 cup reserved pasta water if needed
• 1 cup of gluten free breadcrumbs

Directions

1. Bring a large pot of salted water to a boil and prepare the Annie’s Gluten-Free Pasta & White Cheddar Shells as per the directions on the box.
2. While the shells are cooking, heat 2 tablespoons olive oil in a large skillet over medium high heat. Add all vegetables except the tomatoes. Let cook for 3-4 minutes. Add tomatoes and broth. Stir and continue to cook for 3 minutes or until vegetables are crisp tender.
3. Add vegetables to Annie’s gluten free shells and toss together. If the mixture is dry then add the reserved pasta water and mix. Drizzle with olive oil and sprinkle with Parmesan and bread crumbs. Garnish with parsley and enjoy!