Ingredients

• 1 package penne pasta , 16 ounce
• 3 tablespoons olive oil
• 1 yellow squash , sliced and quartered
• 1 zucchini , sliced and quartered
• 0.5 teaspoons minced garlic
• salt and ground black pepper to taste
• 0.5 bottles light Parmesan-peppercorn dressing , 16 ounce

Instructions

1. 1 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.
2. 2 Meanwhile, heat a large skillet over medium heat. Add olive oil; heat for about 30 seconds. Add yellow squash, zucchini, and garlic; cook until tender, about 5 minutes. Season lightly with salt and black pepper. Transfer to a large serving bowl.
3. 3 Stir penne into vegetable mixture; add dressing and toss to coat. Serve hot or cold.

Nutrition per serving