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Summer Penne Pasta
Summer Penne Pasta
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Colorful bell peppers, zucchini, squash, mushrooms, and garlic sauteed with tomatoes, served over pasta.
Ingredients:
  • 1 (16 ounce) package penne pasta
  • 0.33333334326744 pound sliced green bell peppers
  • 0.33333334326744 pound sliced red bell peppers
  • 0.33333334326744 pound sliced yellow bell peppers
  • 2 tablespoons olive oil
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 6 ounces mushrooms, chopped
  • 1 clove garlic, minced
  • 2 medium tomato - peeled, seeded and chopped
  • ground black pepper to taste
  • salt to taste
Instructions:
  • Cook penne pasta in a large pot of boiling salted water until al dente. Drain the pasta, leaving it slightly moist.
  • While the pasta is cooking, thinly slice the bell peppers and gently cook them in a large skillet with 2 tablespoons of olive oil over medium heat until softened, making sure not to brown them.
  • In a skillet, saute sliced zucchini and yellow squash for 2 minutes until slightly tender. Add chopped mushrooms and minced garlic, continue sauteing for another 2 minutes while stirring often. Finally, add chopped tomatoes and then remove from heat.
  • Plate the warm pasta portions, generously spoon sauce on top, and season with salt and pepper to taste.

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