Summer Penne Pasta Recipe

Ingredients

• 1 (16 ounce) package penne pasta
• pound sliced green bell peppers
• pound sliced red bell peppers
• 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 tomatoes, peeled, seeded, and chopped
• Ground black pepper to taste
• Salt to taste

Directions

1. In a large pot, cook the penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
2. While the pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bell peppers and saut until soft, making sure not to allow them to brown.
4. Add the sliced zucchini and yellow squash to the skillet and saut for 2 minutes.
5. Add the chopped mushrooms and minced garlic, and saut for an additional 2 minutes, stirring frequently.
6. Add the chopped tomatoes to the skillet, then remove from heat.
7. Distribute the pasta portions onto warmed plates and top with the vegetable sauce.
8. Sprinkle with salt and pepper to taste, and serve immediately.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.