Penne with Vegetables

1 pound penne
3 zucchini
1 yellow pepper
1 red pepper
2 artichokes
1 eggplant
12 asparagus stalks
olive oil
2 cups marinated tomatoes
parmesan cheese

In a large skillet, sauté all listed vegetables (chopped or cut into strips) in olive oil. When cooked, add marinated tomatoes.

In the meantime, cook the penne in boiling salted water. Drain.

Add the penne to the skillet of vegetables, sauté for a couple of minutes. Add parmesan cheese, if desired.

This recipe serves: 4

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