VEGETABLE OIL SPRAY
8 OUNCES WHOLE WHEAT PENNE PASTA, UNCOOKED — may use ziti or similar
2 TABLESPOONS OLIVE OIL
1 CUP YELLOW SQUASH, HALVED AND CUT INTO 1/2 INCH SLICES
1 CUP ZUCCHINI, HALVED AND CUT INTO 1/2 INCH SLICES
1 CUP RED BELL PEPPER STRIPS — may use any color pepper
1 TEASPOON GARLIC, MINCED
1/2 CUP WATER
1 TEASPOON GREAT FLAVORS® VEGETABLE CONCENTRATE
1 TABLESPOON FRESH BASIL LEAVES, CHIFFONADE*— may use 1 teaspoon of dry basil
10 CHERRY TOMATOES, HALVED
1/4 TEASPOON SALT
1/4 TEASPOON CRACKED BLACK PEPPER
1/4 CUP GRATED PARMESAN CHEESE — optional
Bring a stock pot with salted water to a boil and cook pasta until just tender.
Drain, rinse and set aside.
In a large sauté pan over high heat add the oil, squash, zucchini and pepper strips.
Cook for 3 minutes until tender but crisp.
Add the remaining ingredients and bring to a simmer.
Stir in the tomatoes and cooked pasta and heat for another minute.
Serve topped with grated Parmesan cheese and sprigs of fresh basil if desired.
Replace the water with heavy cream and add cooked
chicken or ham for a hearty family meal!