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Summer Penne

Yield: Serves 8. Each serving: 1 cup.



Cook and serve this pasta for one night; serve the leftovers chilled as a pasta salad the next night.

1 1-lb box penne
1/2 red onion, chopped
1 Tbsp olive oil
1 tsp minced garlic
3 small zucchini, sliced
2 cups sliced mushrooms
1 tsp oregano
black pepper to taste
1 26-oz jar pasta sauce
2 cups corn kernels (fresh or frozen)

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, in a large skillet over medium heat, sauté the onion in oil until soft, about 2-3 minutes. Add the garlic, zucchini and mushrooms and cook until golden, about 5 minutes more. Add seasonings, pasta sauce and corn; bring to a boil then lower to a simmer. Cook for a few minutes to heat the corn. Serve 1 cup of pasta with 1 cup of sauce on top per person.

Note: We suggest pairing this pasta dish with a large tossed salad and fresh veggies.