YIELD: 12 servings
4 onions sliced
2 red bell peppers sliced
2 green bell peppers sliced
4 large zucchinis (7 inches each) sliced
1⁄3 cup olive oil
16 oz. cooked penne pasta
16 oz. basil pesto sauce
2 cups shredded Italian cheeses
1. Caramelize the onions, red and green bell peppers, and zucchini in a large skillet with olive oil.
2. Cook pasta in boiling water for 10 minutes or until tender; drain. Return
hot penne to pan; add vegetables and basil pesto sauce.
3. Gently toss ingredients together and heat through. Lightly mix in shredded Italian cheeses and serve.
Recipe and photo by the National Onion Association