Summer Penne Pasta

4.1
(56)
38 Reviews
7 Photos

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

Submitted by STACY D.
Updated on June 8, 2018
7
7
7
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7
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

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

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 chopped 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.

Nutrition Facts (per serving)

264 Calories
5g Fat
48g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 264
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 10mg 0%
Total Carbohydrate 48g 17%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 10g 19%
Vitamin C 87mg 96%
Calcium 29mg 2%
Iron 2mg 12%
Potassium 487mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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