what's for dinner tonight: roasted pepper pesto penne with zucchini, mushroom and basil

Ingredients:

1 lbs. or 1 box of penne

1 jar of roasted red bell peppers, drained

6 cloves of garlic

1 tsp. of ground basil 

1/3 cup of olive oil

1/2 cup of sliced zucchini

1/2 cup of sliced mushrooms

1/2 cup of grated Parmesan 

1/2 cup of heavy whipping cream

1/2 cup of shredded mozzarella 

In a small skillet, slowly cook the garlic in olive oil, on low heat. Pour the oil and garlic into a food processor and set aside some oil.

Slice the zucchini and mushrooms and saute them in the reserved olive oil. Salt and pepper the vegetables.

Meanwhile, boil the box of penne until al dente.

In a food processor, combine the oil/garlic, roasted bell peppers, Parmesan cheese, basil, and whipping cream. Puree.

Once the noodles have finished cooking, return the penne back into the pot. Add the vegetables and pesto and salt and pepper to taste. Stir together, and add the mozzarella. 

Enjoy! Nom, nom, nom...