Ingredients: 8 ounces (2 1/3 cups) uncooked dried penne pasta 3 tablespoons butter 1 medium onion, cut into 1-inch pieces 2 teaspoons finely chopped fresh garlic 1 teaspoon salt 1/2 teaspoon coarsely ground pepper 2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved* 1 medium red bell pepper, thinly sliced 1 medium yellow bell pepper, thinly sliced 3/4 cup freshly grated parmesan cheese 2 medium tomatoes, cut into 1/2-inch pieces 2 tablespoons chopped fresh basil leaves 4 ounces (1 cup) mozzarella cheese, shredded

Recipe Info Category: Skillet Rating: 3 Contributor: Courtney Flores

Cook pasta according to package directions. Drain.

Meanwhile, melt butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4 to 5 minutes).

Add zucchini, red and yellow peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).

Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1 to 2 minutes).