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 ...

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