Semolina Pasta with Summer Veggies


1/3 cup chopped green onion
1 garlic clove, finely chopped
2 teaspoons unsalted butter
1 1/2 cups water
1/2 teaspoon reduced-sodium chicken bouillon granules
1 cup uncooked semolina pasta
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium tomato, chopped


Melt butter in a medium saucepan over medium heat. Add onions and garlic. Cook stirring often, until onions are translucent. Add water and boil. Once boiling add chicken bouillon. Be sure to stir often so that the bouillon will completely dissolve. Once bouillon is dissolved remove pan from stove. Blend in remaining ingredients. Cover pan and allow to stand off of the heat for 5-10 minutes. Make sure all the liquid in the pan is absorbed before serving.