This light primavera pasta dish can also be served cold as a pasta salad.
Ingredients
- penne pasta (such as Barilla® Plus): 1 pack (16 ounce pack)
- olive oil: 3 Tbsp
- yellow squash, sliced and quartered: 1 piece
- zucchini, sliced and quartered: 1 piece
- garlic: 0.5 tsp (minced)
- light Parmesan-peppercorn dressing (such as Cains®): 0.5 bottle (16 ounce bottle)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
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Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.
