Pasta Provencale

Name: Pasta Provencale
Cook time: 10 min
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by KittyKitty

"Lots of ingredients, but easy, quick cooking, make this delicious, and one of our favorites."

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Ready In:: 10mins
Ingredients:: 13
Serves:: 6

ingredients

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

directions

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.