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

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.