Summer Penne Pasta

This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.

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.

Per Serving: 264 calories; protein 9.5g; carbohydrates 47.6g; fat 5g; sodium 10.2mg.

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