How to Make Summer Penne Pasta - A Step-by-Step Guide

With summer in full swing, it's the perfect time to indulge in light and refreshing meals that showcase the best of the season's flavors. One dish that never fails to delight during the warmer months is Summer Penne Pasta. This simple yet satisfying recipe is bursting with the bright and fresh taste of summer produce, making it an ideal choice for a quick and delicious meal.

The star of this dish is, of course, the penne pasta. Its tubular shape and ridged texture make it the perfect ...

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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

Information

  • Servings: 8
  • Yield: 8 servings

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

    264 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 10mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 10g
    • Vitamin C: 87mg
    • Calcium: 29mg
    • Iron: 2mg
    • Potassium: 487mg