Top cooked penne pasta with jarred hot-and-spicy pasta sauce and fresh garden vegetables like zucchini, bell peppers, mushrooms, and chopped sweet onion. This easy pasta dish is a great choice for vegetarians.
1/2 cup dried tomatoes
1/2 cup boiling water
12 ounces uncooked penne pasta
2 medium-size sweet onions, chopped
2 small zucchini, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons olive oil
1 (26-ounce) jar hot-and-spicy pasta sauce
1/2 cup chopped fresh basil
1/2 teaspoon salt
How to Make It
Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside.
Prepare pasta according to package directions; drain and set aside.
Sauté onions and next 5 ingredients in hot olive oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomatoes.
Stir in pasta sauce, and bring to a boil. Reduce heat to medium; stir in basil and salt, and simmer, stirring occasionally, 5 minutes. Serve over hot cooked pasta.
Note: For testing purposes only, we used Newman's Own Fra Diavolo Sauce for hot-and-spicy pasta sauce.
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