3 medium vine ripened large tomatoes, coarsely chopped
1/4 c. fresh basil leaves, coarsely chopped
1/2 c. pitted Kalamata olives
6 oz. Gorgonzola cheese, crumbled*
*Total vegetarians may omit Gorgonzola cheese in this recipe.
Cook penne pasta in boiling water until just tender.
Meanwhile, heat grape seed or olive oil in large skillet. Stir in garlic, black pepper, chopped red and yellow bell pepper, and sliced green onions. Sauté 5 minutes, then add chopped tomatoes, mushrooms, basil, and Kalamata olives. Cook until peppers are just crisp-tender.
Drain hot pasta and place in large serving bowl. Pour in vegetables and crumbled Gorgonzola. Toss until evenly mixed and serve immediately.