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Ingredients

1 (16 ounce) box penne pasta 1 tablespoon olive oil 2 pounds kielbasa, halved lengthwise and sliced crosswise 2 zucchini, halved lengthwise and sliced crosswise 2 yellow squash, halved lengthwise and sliced crosswise 1 (8 ounce) package sliced mushrooms 1 onion, chopped 1 green bell pepper, chopped 2 teaspoons minced garlic 2 (15 ounce) cans diced tomatoes with basil ½ cup white wine 1 teaspoon dried basil ½ teaspoon oregano salt and ground black pepper to taste ¼ cup grated Parmesan cheese

Nutrition Info

518.5 calories carbohydrate: 44.5 g cholesterol: 61.7 mg fat: 28 g fiber: 4.1 g protein: 20.3 g saturatedFat: 9.2 g servingSize: - sodium: 1009.1 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

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 set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat until shimmering. Add kielbasa and saute for 3 to 4 minutes. Add zucchini, yellow squash, mushrooms, onion, bell pepper, and garlic, saute until vegetables soften, 5 to 6 minutes.
Add tomatoes, wine, basil, oregano, salt, and pepper, simmer for 20 minutes. Add cooked pasta and simmer for 10 more minutes.
Serve with grated Parmesan cheese.

10 servings

A hearty and tasty dish that can be ready in about an hour. For a little kick, add red pepper flakes after serving.