Garden Penne Pasta


Garden Penne Pasta



1 12-ounce package penne rigate

1 pound sliced red, green and yellow bell peppers

2 tablespoons olive oil

1 teaspoon Italian seasoning

1 teaspoon dried parsley

1 medium zucchini, sliced

1 yellow summer squash. sliced

6 ounces mushrooms, sliced

1 clove garlic, minced

2 tomatoes, cored, peeled and chopped coarsely

Salt and pepper to taste


  Directions Cook penne rigate according to package directions; drain. While pasta is cooking, cut bell peppers into * -inch wide strips. In a large skillet over medium heat, saute peppers in olive oil and spices. Do not allow peppers to brown. To skillet, add sliced zucchini and yellow squash and minced garlic. Saute another 2 minutes, stirring frequently. Add chopped tomatoes and remove from heat. Dish pasta portions onto warmed plate. Add sauce to top and sprinkle with salt and pepper. Servings 6