1 red pepper, cored and diced

1 yellow pepper, cored and diced

1 orange pepper, cored and diced

1 small sweet onion, diced

Oil, cooking spray or butter

16 oz. penne pasta, cooked according to package directions 

Approximately 15 (more or less to taste) grape tomatoes, quartered

Oregano, basil, salt, and pepper, to taste

Shredded mozzarella if desired

OPTIONAL ADDITIONS

¼ cup pine nuts

Fresh herbs: rosemary, thyme, tarragon, basil, oregano, parsley

Cooked, diced chicken

Yellow summer squash, diced

Saute peppers and onion in oil, cooking spray, or butter until tender. Add cooked penne and mix together. Add tomatoes and cook until heated (tomatoes should still have their shape, not mushy). Add seasoning and/or fresh herbs; mix together. Add optional additions if desired. Serve warm. Top with shredded mozzarella, if desired. Makes 8-10 servings.

Recipe courtesy of Beverly Allen Sellersburg, Indiana