Summer Penne Pasta
You can never have too many side dish recipes, so give Summer Penne Pastan a try. This recipe serves 8. One portion of this dish contains roughly 9g of protein, 5g of fat, and a total of 275 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It is a good option if you're following a vegan diet. A mixture of squash, bell peppers, bell peppers, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.
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.
Sprinkle with salt and pepper to taste.