My Italian grandmother used to make a dish very similar to this using fresh vegetables from her garden. This is my version of that old family classic. It's light and healthy, and yet very tasty and satisfying.
8 ounces dried penne pasta
3 tablespoons extra virgin olive oil
2 medium zucchini (about 1 pound total), halved lengthwise and then sliced 1/4-inch thick
1 small to medium yellow bell pepper, seeded and cut into julienne slices
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
2 tablespoons fresh basil leaves, shredded or coarsely chopped, divided
Salt and freshly ground black pepper to taste
Cook the penne according to the package directions. Drain.
Meanwhile, in a deep skillet or Dutch oven, heat the olive oil over medium heat. Add the zucchini, bell pepper, and garlic, along with salt and pepper to taste. Saute over medium heat for 4-5 minutes, or until the vegetables are crisp-tender.
Add the tomatoes and basil, along with additional salt and pepper as needed. Simmer, uncovered, over medium to medium-low heat for 5-10 minutes to heat the tomatoes and blend all the flavors.
Add the penne to the veggie-tomato mixture, toss lightly, and serve.
-- 3-4 servings