Penne Pasta Sauté

Ingredients 2 medium zucchini (rinsed)
2 medium squash (rinsed)
8 ounces whole-grain penne pasta
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
(28-ounce) can diced fire-roasted tomatoes (undrained)
2 teaspoons turbinado (raw) sugar
1 teaspoon dried oregano

Steps

1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Slice zucchini and squash lengthwise into quarters. Slice each quarter into 1/2-inch-thick slices; set aside.
2. Stir pasta into boiling water. Boil 12–15 minutes, stirring occasionally, or until tender.
3. Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add garlic, zucchini, and squash; cook 2–3 minutes or until veggies begin to soften.
4. Stir in remaining ingredients; cook 4–5 minutes or until thoroughly heated and liquid has slightly reduced in volume.
5. Drain pasta. Remove vegetable mixture from heat. Stir pasta into vegetables and serve. (Makes 6 servings.)

(Recipe Courtesy of Publix Apron's Simple Meals)