Penne With Tomatoes

This is a throwback from my vegetarian days. It's also a quick dinner when you don't want to go to the grocery store as I almost always have these ingredients on hand. For extra fiber, I sometimes throw in some chickpeas. I often top this with fresh basil and shaved parmesan and serve with a crusty bread.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups  uncooked  whole wheat penne
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 1⁄2 teaspoon red pepper flakes (or to taste)
• 1⁄2 onion, diced large
• 1⁄2 zucchini, sliced
• 1  bell pepper, diced large
• 1 (19 ounce) can stewed tomatoes, with juice
• 2  teaspoons dried basil
• 1  teaspoon dried oregano

• Optional

•  fresh basil & shaved parmesan cheese

Directions

1. Boil pasta according to directions.
2. Heat oil in saute pan.
3. Saute garlic & red pepper flakes in oil for about 2 minute.
4. Add onion. Cook 1 minute.
5. Add peppers & zucchini until softened.
6. Add tomatoes with juice, and spices.
7. Simmer on low about 10 minutes.
8. Add cooked pasta
9. Top with fresh basil & parmesan if desired.