TOMATO RECIPES
Summer Penne Pasta
By: C. Nelson- Nelson/Clover
1 (16oz.) package penne pasta
1 green bell pepper, sliced
1 red or yellow bell pepper, sliced
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced mushrooms, chopped
1 clove garlic, minced
2 medium tomato, chopped
ground black pepper and salt to taste
In a large pot cook pasta in boiling salt water until al dente. Drain the pasta, leaving it slightly wet.
While pasta is cooking, cut the peppers into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the peppers until soft. Do not allow peppers to brown. 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. Dish pasta portions onto plate and top with vegetable mixture. Sprinkle with black pepper and salt to taste.