Mexican Vegetarian Pasta - cooking recipe

Ingredients

1 Tbsp. olive oil
2 minced garlic cloves
1 each, sliced; zucchini & yellow crookneck squash
1/2 red bell peppers, chopped
1 can whole kernel corn
1 can pinto beans, drained
1 cup salsa
8 oz. penne pasta (or macaroni)
crumbled cotija (dry, aged Mexican cheese) as topping

Preparation

Place a large pot of water over high heat and bring to a boil. In the meantime, heat oil in skillet, add garlic and saut briefly.
Add zucchini, yellow squash, bell pepper and corn; quickly stir-fry.
Add beans and salsa and heat through.