- 1/2 (16 ounce) package Market Pantry™ penne
- 2 small zucchini, coarsely chopped
- 1 small onion, coarsely chopped
- 2 teaspoons olive oil
- 1/2 cup bite size pieces roasted red peppers
- 2 tablespoons refrigerated basil pesto sauce
- 1 (14.5 ounce) can Market Pantry™ diced tomatoes, drained
- Cook and drain pasta as directed on package
- Meanwhile, cook zucchini and onion in olive oil in medium skillet over medium-high heat, stirring frequently, just until crisp tender. Remove from heat.
- Toss hot pasta with zucchini and remaining ingredients. Top with shredded Parmesan cheese, if you like.