1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil
How to Make It
Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.