Pasta Provencale - cooking recipe

Ingredients

2 medium zucchini, haled lengthwise and sliced (or 1 squash and 1 zucchini) or 3 large yellow squash, sliced (or 1 squash and 1 zucchini)
1 (8 ounce) package sliced fresh mushrooms
3 garlic cloves, minced
1 green pepper, chopped
1/4 cup chopped onion
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon chopped fresh basil or 1/4 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces dry penne pasta, cooked
1/4 cup freshly grated parmesan cheese

Preparation

Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.