2 medium zucchini (halved lengthwise and sliced, or 3 large yellow squash, sliced, or 1 of each)
1 package sliced fresh mushrooms (8-ounce)
3 cloves garlic (minced)
1 green pepper (chopped)
1/4cup chopped onion
2 tablespoons olive oil
1 can diced tomatoes (undrained, 14 1/2-ounce)
1 tablespoon chopped fresh basil or 1/4 teaspoon dried basil
1 tablespoon fresh oregano leaves or 1/8 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
5ounces dried penne pasta (cooked)
1/4cup freshly grated Parmesan cheese
Garnish: fresh herbs
Instructions
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 minutes. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Garnish, if desired. Serve hot.
Notes
Source: Southern Living’s 30 Years of Our Best Recipes