14.5-oz can stewed tomatoes, chopped and undrained
red pepper flakes
grated parmesan cheese
salt and pepper to taste
Cook pasta according to package directions; drain and return to pot.
Heat olive oil in large skillet over medium-high heat. Chop pepper and onion and add to the pan. Chop zucchini and squash and add to pan. Cook on medium-high heat until vegetables soften a bit and become slightly translucent.
Add tomatoes and liquid to skillet. Add salt, pepper, and red pepper flakes to taste. Simmer for 20 minutes or so.
Remove vegetables from heat and add to pasta. Stir together. Serve topped with grated parmesan cheese.
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