Summer Penne Pasta
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Red, green and yellow bell peppers are lightly sauteed along with a
succession of zucchini, yellow squash, mushrooms and garlic. Add
chopped tomatoes and serve over freshly boiled pasta.
Ingredients
1 (16 ounce) package penne pasta 
1/3 pound sliced green 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 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato - peeled, seeded and chopped
ground black pepper to taste
salt to taste
Directions
1. In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
2. 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. 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.
4. Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
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