A classic pasta dish with penne, seasonal vegetables, and a rich tomato or cream sauce. Quick to make and easy to customize, it’s a go-to vegetarian weeknight dinner.

Ingredients

• 2 cups uncooked penne or medium tube pasta
• 1/3 cup finely chopped onion
• 1 small yellow summer squash, sliced
• 1 small zucchini, sliced
• 1/2 cup sliced fresh mushrooms 1 teaspoon minced garlic
• 3 tablespoons butter
• 1 tablespoon all-purpose flour 1/2 teaspoon salt
• 1/4 teaspoon dried parsley flakes 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/4 cup heavy whipping cream

Directions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
2. In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.