6 cups fat-free, less-sodium chicken broth
3 cups water
2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tablespoon chopped fresh parsley OR 1 t. dried parsley
1 tablespoon chopped fresh basil OR 1 t. dried basil
1 tablespoon fresh lemon juice
1/2 teaspoon chopped fresh thyme or 1/3 t. dried thyme
1/2 teaspoon chopped fresh oregano OR 1/2 t. dried oregano
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil