1-2 Tbsp. olive oil 8-9 baby bell peppers, de-ribbed and diced
1 zucchini, sliced and diced
1 Tbsp. cilantro, chopped
1 small can mushroom pieces, drained
salt and pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. dried thyme
1/2 c. cream
Parmesan, shredded
Cook the pasta, then drain. Set aside.
While the pasta is cooking, saute the vegetables and mushrooms in a skillet with the olive oil. Season with the salt, pepper, garlic, and thyme. Whisk in the cream. Add the cooked pasta. Stir together, making sure to coat the pasta with the cream. Add in a few pinches of Parmesan. Stir in. Make sure everything is heated through. Serve hot with a few more dashes of Parmesan on each serving.
Definitely a 30 minute meal. And very delicious.
Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2011/05/penne-with-sauteed-vegetables.html
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