This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.
Original recipe makes 8 servings
1 (16 ounce) package penne pasta
1/3 pound sliced green bell peppers
1/3 pound 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
- In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
- 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.
- 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.
- Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
Calories: 264 kcal
Carbohydrates: 47.6 g
Cholesterol: 0 mg
Fat: 5 g
Fiber: 3.9 g
Protein: 9.5 g
Sodium: 10 mg