Sunday, May 17, 2009

Summer Vegetable Pasta


1 (16 ounce) package penne pasta
1/3 pound green bell peppers
1/3 pound red bell peppers
1/3 pound 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
Salt and ground black pepper to taste


In a large pot cook penne pasta in boiling salted water until al dente;drain.
While pasta is cooking, wash the bell peppers and cut them into 1/4-inch strips.
For sauce, in a large skillet over medium heat saute peppers in olive oil 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 mushrooms and garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
Spoon pasta onto warm plates; top with sauce. Sprinkle with salt and pepper.
I tended to add a little more olive oil over it to get more of a "sauce"- I am also thinking a light pesto would taste good- I'll try that next time.

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