Recipe By STACY D.
Rating
Published Jun 6th
Prep - Cook - Additional - Ready In -
Servings 8 servings Calories 263.8

This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.

Recipe Ingredients

  • 1 (16 ounce) package penne pasta
  • ⅓ pound sliced green bell peppers
  • ⅓ pound sliced red bell peppers
  • ⅓ 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

Cooking Directions

  1. 1 In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
  2. 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. 3 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. 4 Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

Nutrition Facts

  • Calories 263.8
  • Carbohydrate 47.6 g
  • Fat 5 g
  • Fiber 3.9 g
  • Protein 9.5 g
  • Saturated Fat 0.8 g
  • Sodium 10.2 mg
  • Sugar 5.7 g

Reviews

  1. I added chicken that I marinated all day added fresh basil and some oregano and it still lacked flavor. Good base recipe; was just missing something. Thank you for the recipe!
  2. Very good! I did add 1/2 tsp oregano 1/2 tsp basil and 1 tsp italian seasoing. I also added 1/2 cup white wine at the same time as the tomatoes and let it warm just a couple of minutes. Will definitely make this again.
  3. Really good! I added a little tomato paste that I had to use up and that was just fine. Great way to use up veggies!
  4. Great recipe. I threw in some dry basil and italian seasonings and it turned out great with plenty of flavor.
  5. I took some advice from the last reviewer and made some modifications. I took ground mild italian sausage and made mini meat balls with them ground them and set them aside while I did the veggies. I added about a 1/2 cup of white wine with the veggies lots of salt some oregano parsley and - Read more ...
  6. As the others, I found this to be a little lacking in flavor. It needs something to tie things together so that it does not just taste like pasta with vegetables. My reccomendation: add some itailian sausage, a quart of chicken stock and cook the pasta in the skillet. Then throw some parmesan on top - Read more ...
  7. This was good but it needs more seasoning. I am not sure what to add but it was little bland to me.
  8. Great recipe. We used shell pasta and instead of plain tomatoes we added canned diced tomatoes seasoned with garlic oil and vinegar. The tomatoes acted as the sauce and added lots of flavor to the dish.
  9. This recipe is T.S. C.S. and Alla Dems! Off the Hook! Forget about it! Straight up crazy style! Booyakahn!!
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