2 medium zucchini (rinsed)
2 medium yellow squash (rinsed)
1 red bell pepper chopped
8 ounces whole-grain pasta
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 (28-ounce) can diced fire-roasted tomatoes (undrained)
2 teaspoons sugar
1 teaspoon dried oregano
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.
Stir pasta into boiling salt water. Boil 12–15 minutes, till al dente. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, to coat. Add garlic, peppers, zucchini, and squash, 4 minutes or until veggies begin to soften.
Stir in remaining ingredients, cook 5 minutes or until thoroughly heated and liquid has slightly reduced in volume.
Drain pasta. Remove vegetable mixture from heat. Toss with 1/4 cup grating cheese. Stir pasta into vegetables, garnish with more cheese and serve.
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