Summer Penne Pasta

1. 1

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

2. 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. 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.

4. 4

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

* Per serving · 4 servings · Values may vary.