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.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

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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