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Summer Penne Pasta

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Summer Penne Pasta



Ingredients :

  • 1 (16 ounce) package penne pasta
  • ⅓ pound sliced green bell peppers
  • ⅓ pound sliced red bell peppers
  • ⅓ 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
  • Methods :

  • 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 chopped 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.
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