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.
Yield: 8 servings
Prep time: 10 minutes
Cook time: 20 minutes
Calories: 277.35
Total Fat: 5.03 g
Total Carbohydrate: 48.57 g
Protein: 9.44 g
Ingredients:
1 (16 ounce) package penne pasta
1/3 sliced green bell peppers
1/3 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
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In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
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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.
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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.
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Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
B-man 