Name: Summer Penne Pasta
Yield: 8
Ingredients: Penne pasta - 1 (16 ounce) package; Sliced green bell peppers - ⅓ pound; Sliced red bell peppers - ⅓ pound; Sliced yellow bell peppers - ⅓ pound; Olive oil - 2 tablespoons; Zucchini, sliced - 1; Yellow squash, sliced - 1; Mushrooms, chopped - 6 ounces; Garlic, minced - 1 clove; Medium tomato - peeled, seeded and chopped - 2; Ground black pepper to taste - 2; Salt to taste - 2

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Ingredients for - Summer Penne Pasta

1. Penne pasta - 1 (16 ounce) package

2. Sliced green bell peppers - ⅓ pound

3. Sliced red bell peppers - ⅓ pound

4. Sliced yellow bell peppers - ⅓ pound

5. Olive oil - 2 tablespoons

6. Zucchini, sliced - 1

7. Yellow squash, sliced - 1

8. Mushrooms, chopped - 6 ounces

9. Garlic, minced - 1 clove

10. Medium tomato - peeled, seeded and chopped - 2

11. Ground black pepper to taste - 2

12. Salt to taste - 2

How to cook deliciously - Summer Penne Pasta

1. Stage

In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.

2. Stage

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.

3. Stage

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.

4. Stage

Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.