Summer Skillet Pasta

• 8 ounces (2 1/3 cups) uncooked dried penne pasta
• 3 tablespoons Land O Lakes Butter
• 1 medium onion, cut into 1-inch pieces
• 2 teaspoons finely chopped fresh garlic
• 1 teaspoon salt
• 1/2 teaspoon coarse ground pepper
• 2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved*
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 3/4 cup freshly grated Parmesan cheese
• 2 medium tomatoes, cut into 1/2-inch pieces
• 2 tablespoons chopped fresh basil leaves**
• 5 (3/4-ounce) slices Land O Lakes Deli Provolone Cheese, cut into strips

1. Cook pasta according to package directions.
2. Drain.
3. Melt butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper.
4. Cook over medium-high heat, stirring occasionally, 7-9 minutes or until onion is lightly browned.
5. Add zucchini and bell peppers.
6. Continue cooking, stirring occasionally, 7-9 minutes or until vegetables are crisply tender.
7. Stir in cooked pasta, Parmesan cheese, tomatoes and basil.
8. Continue cooking 3-4 minutes or until tomatoes are heated through.
9. Top with provolone cheese.
10. Cover; let stand 1-2 minutes or until cheese is melted.
11. *Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths.
12. **Substitute 2 teaspoons dried basil leaves.

penne pasta, butter, onion, fresh garlic, salt, coarse ground pepper, zucchini, red bell pepper, yellow bell pepper, freshly grated parmesan cheese, tomatoes, fresh basil, provolone cheese

Taken from www.landolakes.com/recipe/1061/summer-skillet-pasta (may not work)