Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 2


  • 2 cups whole-grain penne pasta
  • ½ cup sliced onion
  • ½ cup julienned green or sweet red pepper
  • 2 teaspoons olive oil
  • ½ cup sliced zucchini
  • ½ cup sliced yellow summer squash
  • 2 medium fresh mushrooms, sliced
  • ¾ cup stewed tomatoes
  • 1 cup fresh basil leaves
  • Shredded Parmesan cheese, for serving (optional)


  1. Lightly salt water in a large pot and bring to a boil. Add penne and cook, stirring occasionally, for about 11 minutes, until tender yet firm to bite.
  2. Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion and green pepper and sauté until crisp-tender. Add zucchini, yellow squash and mushrooms; sauté for 1 minute. Add tomatoes and basil. Bring to a boil, then reduce heat. Cover and simmer for about 8-10 minutes, or until vegetables are tender.
  3. Drain penne. Toss with vegetables, sprinkle with cheese if desired, and serve!

Nutrition Info

Calories per serving: 296

Total fat: 6 g

Saturated fat: 1 g

Sodium: 170 mg

Total Carbohydrate: 53 g

Dietary fiber: 5 g

Sugar: 10 g

Protein: 9 g

Recipe adapted from: