Summer Penne Pasta17 Reviews
“This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.” - by STACY D.
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 264 cal
- 5 g
- 47.6 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"Great recipe. We used shell pasta, and instead of plain tomatoes we added canned, diced tomatoes seasoned with garlic, oil, and vinegar. The tomatoes acted as the sauce, and added lots of flavor to ..." See morethe dish."
"I took some advice from the last reviewer and made some modifications. I took ground mild italian sausage and made mini meat balls with them, ground them, and set them aside while I did the veggies. ..." See more I added about a 1/2 cup of white wine with the veggies, lots of salt, some oregano, parsley, and basil, and used a can of italian stewed tomatoes (drained) instead of fresh. Topped it off with shreded parmesean and it was a hit! My husband and our dinner guests loved it. I'll definately make it again."
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