Summer Penne Pasta

Red, green and yellow bell peppers are lightly sauteed along with a succession of zucchini, yellow squash, mushrooms and garlic. Add chopped tomatoes and serve over freshly boiled pasta.

• Calories: 264 Calories

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ground black pepper to taste
• 1 (16 ounce) package penne pasta
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 6 ounces mushrooms, chopped
• 2 medium tomato - peeled, seeded and chopped
• 0.33333334326744 pound sliced green bell peppers
• 0.33333334326744 pound sliced red bell peppers
• 0.33333334326744 pound sliced yellow bell peppers

Recipe Instructions

Step 1

In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.

Step 2

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.

Step 3

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.

Step 4

Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.