Pasta Provencale

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.