About this recipe:This is a colourful vegetarian pasta dish packed with summer vegetables. Use whatever you have on hand but I like it with peppers, courgette, squash, mushrooms and tomatoes.
450g penne pasta
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
2 tablespoons olive oil
1 courgette, sliced
1 yellow squash, sliced
170g mushrooms, chopped
1 clove garlic, minced
2 medium tomatoes - peeled, seeded and chopped
freshly ground black pepper to taste
salt to taste
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Method Prep:10min › Cook:15min › Ready in:25min
In a large pot, cook pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
While pasta is cooking, wash the peppers and cut them into strips. In a large frying pan over medium heat, place 2 tablespoons of olive oil and saute the peppers until soft. Do not allow peppers to brown.
Add the sliced courgette 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 the pasta onto warmed plates. Top with vegetables. Sprinkle with salt and pepper to taste.