Printable Recipe: Summer Penne Pasta Recipe

Summer Penne Pasta Recipe

This summer dinner party menu really celebrates the fresh flavors of summer... and this recipe is all about the celebration of wonderful summer vegetables. While it's a warm dish, the use of a touch of olive oil and veggies instead of a heavier sauce makes this an ideal choice for a light summer dinner recipe.

Served with a crusty French baguette (served with olive oil, whipped butter, or flavored cream cheese for spreading) and a salad, this plate of pasta is simply heaven.

Hint: If you'd like a little meat, just add some seasoned, grilled beef, shrimp, or chicken to this mix.

Serves about 6.

Ingredients:
1 lb. penne pasta
1 lb. red, green, and yellow bell peppers, sliced 1/4" thick
3 tbsp. extra virgin olive oil
1 zucchini, halved lengthwise then sliced
1 summer squash, halved lengthwise then sliced
6 cloves fresh garlic, minced
1/2 sweet onion minced
2 medium tomatoes, chopped
1 bunch of fresh basil, chiffonaded
Fresh ground salt and black pepper (to taste)
1/2 C. freshly grated parmesan cheese

Instructions: 1. Put your pasta into a large pot of boiling water (be sure the water is generously salted so your pasta has plenty of flavor!) and cook according to package directions, al dente style.

2. While the pasta cooks, place the peppers in a large skillet to sauté with the olive oil until crisp-tender.

3. Add the zucchini, squash, garlic and onions. Saute for two more minutes.

4. Turn off the heat then toss with the tomatoes and basil. Drizzle with a little more olive oil and add fresh salt and pepper to taste. Top this light summer dinner recipe with plenty of freshly grated parmesan cheese.