Secrets from the Cookie Princess: Skillet Squash & Pepper Pasta

This dish was a surprise. And it's a huge hit in our house, the perfect summer side, that comes together quickly while your chicken or steaks hit the grill. Lots of late summer veggies come to the table to make this dish fresh and bright. The late summer brings lots of summer squash and bell peppers to the CSA boxes and this is a great way to let those flavors shine. Even though I serve this as a side dish with dinners, it's certainly hearty enough on it's own and I've definitely loaded up an extra large sized portion of leftovers for lunches. If you're still overrun with zucchini, that would also make a perfect addition or substitution to this dish.

I found this recipe when looking for a way to use up some leftover pork chops. The good people at Smithfield had this idea of sauteing up the squash, adding the tomatoes and seasoning, then tossing in cooked, sliced pork before stirring in the pasta. That dish actually turned out really well, but since then I've made just the squash and pasta several times, adding in the peppers for a change in flavor, texture and to replace the pork. I'm definitely keeping this in my repertoire since it's gone over very well in this house and our CSA keeps supplying us with the perfect veggies for this dish.

Skillet Squash & Pepper Pasta

Ingredients

8 ounces dry penne pasta
2 small yellow summer squash
1 medium onion
1 red bell pepper
1 green bell pepper
1 teaspoon Italian seasoning
salt and pepper, to taste
14 ounces diced tomatoes
8 ounce tomato sauce
fresh parsley

Bring a large pot of water to a boil and cook pasta according to package directions. While water boils and pasta cooks, slice squash to 1/4 inch to 1/2 inch slices and dice onion and peppers. Heat a large, non-stick skillet over medium heat and add squash, onions and peppers. Season with Italian seasoning, salt and pepper and cook until vegetables are softened.