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Categories:
zucchini mushrooms garlic green pepper onion olive oil tomatoes fresh basil fresh oregano salt pepper penne pasta Parmesan cheese
Viewed: 35 - Published at: 3 years agoIngredients
- 2 medium zucchini, haled lengthwise and sliced (or 1 squash and 1 zucchini) or 3 large yellow squash, sliced (or 1 squash and 1 zucchini)
- 1 (8 ounce) package sliced fresh mushrooms
- 3 garlic cloves, minced
- 1 green pepper, chopped
- 1/4 cup chopped onion
- 2 tablespoons olive oil
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 tablespoon chopped fresh basil or 1/4 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 ounces dry penne pasta, cooked
- 1/4 cup freshly grated parmesan cheese
Method
- Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.
