Creamy Summer Vegetable Pasta
Serves 2-3

1 tablespoon extra virgin olive oil
1 small yellow squash, diced
1 small fennel bulb, sliced thin
1 cup Swiss chard, sliced in ribbons
1 clove garlic, minced
1/4 cup basil leaves, chiffonade
2 Roma tomatoes, diced
1/2 cup heavy cream
1/4 cup half and half
4 ounces penne pasta, cooked and drained
1/4 cup Parmesan cheese, grated
salt and pepper, to taste

Heat oil in large skillet over medium high heat. Add squash and fennel and cook until slightly softened. Add Swiss chard and garlic continue to cook until the chard begins to wilt. Add Basil, tomatoes, cream, and half and half, and simmer until slightly thickened and tomatoes are warmed through. Add pasta and cook together for 1 minute. Remove from heat and add cheese and salt and pepper to taste.