Pasta Provencale
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 ⓘ
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 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.
Nutrition & Diet Analysis (per serving)
622
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).