Summer Vegetable Pasta
Originally submitted by Stacy Doud and modified by Kaboose.com
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This colorful pasta toss showcases summer's bounty, with vibrant vegetables like red, green and yellow bell peppers, zucchini, squash, mushrooms and tomato that dish out plenty of nutrition and flavor.
Ingredients
- 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
Cooking Instructions
- 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.
Nutrition Facts
Servings per Recipe: 8
Amount Per Serving
- calories: 266cal
- total fat: 5g
- cholesterol: 0mg
- sodium: 9mg
- carbohydrates: 48.6g
- fiber: 4.1g
- protein: 9.4g
Servings: 8
