Summer Pesto Pasta

Summer Pesto Pasta (#3023)
If zucchini and other squash are taking over your garden, turn them into dinner by tossing them with basil pesto, ripe tomatoes and penne pasta. Goat cheese melts into the dish, adding a creamy finishing touch.
8 oz. penne or ziti (tube-shaped pasta)
1 tablespoon olive oil
3 medium zucchini and/or yellow crookneck squash, sliced (1/4 inch)
3 garlic cloves, minced
1/2 cup reduced-sodium vegetable or chicken broth
1 large tomato, diced
1/2 cup purchased basil pesto
1 cup (4 oz.) crumbled soft goat cheese
1. Cook penne in large pot of boiling salted water according to package directions; drain. Return penne to pot.
2. Meanwhile, heat oil in large skillet over medium heat until hot. Add squash and garlic; cook 5 minutes, stirring occasionally. Add broth; simmer 3 to 4 minutes or until squash is tender. Remove from heat; stir in tomato.
3. Add squash mixture, pesto and goat cheese to penne; toss to combine.
4 (2-cup) servings