Summer Penne Pasta The Best Recipes

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Summer Penne Pasta

"This is an extraordinary recipe by means of itself but can without problems be customized. Try distinctive mixtures of veggies or test with distinctive pasta shapes."

Ingredients :

1 (16 ounce) package deal penne pasta
1/three pound sliced inexperienced bell peppers
1/3 pound sliced red bell peppers
1/3 pound sliced yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 oz mushrooms, chopped
1 clove garlic, minced
2 medium tomato - peeled, seeded and chopped
ground black pepper to taste
salt to taste

Instructions :

Prep :	Cook : 8M	Ready in :

In a huge pot prepare dinner penne pasta in boiling salted water until al dente. Drain the pasta, leaving it barely moist.
While pasta is cooking, wash the bell peppers and reduce them into 1/4 inch strips. In a huge skillet over medium warmth area 2 tablespoons of olive oil and saute the pepper until gentle. Do now not allow peppers to brown.
To the skillet, upload the sliced zucchini and yellow squash and saute for two mins. Add chopped mushrooms and minced garlic and saute a further 2 mins, stirring often. Add the chopped tomatoes and cast off from warmness.
Dish pasta quantities onto warmed plated. Add sauce to pinnacle. Sprinkle with salt and pepper to taste.

Notes :

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