Penne with summer squash

2 zucchini
2 yellow squash
12oz penne
3T olive oil
1c vegetable broth
2 cloves garlic, minced
1t thyme
1/2t black pepper
1/4t salt

cut the squash and zucchini into rounds or half rounds, steam until tender. Bring water to boil for penne, cook. Meanwhile saute garlic and thyme in oil until fragrant. Add broth, pepper, and salt. Boil until reduced to a syrup. Drain penne and mix with vegetables and broth reduction.