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Quick & Easy Summer Vegetable Penne
Harvest those summer veggies and turn them into this quick and delicious dinner! To make this meal gluten free, sub gluten free pasta.
Prep Time: 00:10
Cook Time: 00:15
1 cup button mushrooms, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 onion, diced
2 tbsp olive oil
1 Clove garlic, minced
1 pound whole wheat (or gluten free) penne noodles
1 Jar of your favorite vegan marinara sauce
nutritional yeast for topping
1Begin by bringing a large pot of water to a boil.
2Prepare all vegetables by chopping into bite-size pieces. In a large pan, sauté the vegetables in 2 tbsp of olive oil over medium heat. After a few minutes, add the minced garlic. Continue to sauté until the vegetables are soft, about 5-7 minutes.
3When the water is boiling, add the pasta and cook according to package instructions.
4Add marinara sauce to the vegetable mixture and reduce heat to low. Simmer for 5 minutes.
5Drain the pasta and divide into four portions. Top with the vegetable and sauce mixture. Sprinkle with nutritional yeast if desired.
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