Penne and Summer Vegetables

Vegetarian Times Issue: June 1, 2000   p.28

Directions

MEAL PLAN: To complement this Italian-inspired entree, saute some broccoli rabe in a little olive oil and warm a loaf of crusty Italian bread.

1. Bring large pot of lightly salted water to a boil. Meanwhile, in large saucepan, heat oil over medium-high heat. Add garlic and onion and cook, stirring often, until tender, about 3 minutes. Stir in bell peppers and squash and cook until tender, stirring often, about 5 minutes.
2. Add tomatoes to boiling water and cook 30 seconds. With slotted spoon, transfer to colander and rinse under cold running water. Keep water at a boil. Slip off tomato skins, cut crosswise in half (through equator) and squeeze out seeds. Chop coarsely and set aside.
3. Add penne to boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes. Drain well.
4. Stir chopped tomatoes, olives, vinegar and salt into bell pepper mixture. Reduce heat to medium and cook until mixture is slightly thickened, 3 to 4 minutes. Add penne and toss until heated through. Remove from heat and stir in basil and parsley. Serve hot, sprinkled with soy cheese if desired.