- 1 (16 ounce) package penne pasta
- 1/3 pound sliced green bell peppers
- 1/3 pound sliced red bell peppers
- 1/3 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
- In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
- While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
- To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
- Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
03/05/2017
recipepes.com
Summer Penne Pasta, recipe
PT15M
PT1H
5
455 calories
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