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Recipes

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Summer Penne Pasta

1 review
By:
Servings 8 Prep Time Cook Time

Ingredients

1 (16 ounce) Package Penne
1/3 lb Bell Pepper - Green, sliced
1/3 lb Bell Pepper - Red, sliced
1/3 lb Bell Pepper - Yellow, sliced
2 Tablespoons Olive Oil
1 Zucchini, sliced
1 Sliced Squash - Yellow
6 ounces Mushrooms
1 clove Garlic, minced
2 Tomatoes, peeled, seeded and chopped
to taste Seasoning - Black Pepper
to taste Seasoning - Salt

Instructions

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

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.

3. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.

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

Rate this recipe

 
yinyang

I made this for dinner tonight. I just used one green pepper intead of the red and yellow, and macaroni instead of penne as that is what I had but it was very quick, easy and delicious.