- 1 (16 ounce) package fusilli or penne, cooked and drained, according to package directions
- 1 cup red bell pepper, cut into strips
- 1 cup green bell pepper, cut into strips
- 3 cups fresh zucchini, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup Pompeian Extra Virgin Olive Oil
- 2 tablespoons Pompeian Red Wine Vinegar
- Parmesan cheese, grated, to taste
- Cook the pasta in boiling water until tender, but firm to the bite.
- In the meantime, simmer the vegetables and garlic in the olive oil just until tender. Toss with the cooked, drained pasta and the vinegar.
- Top with Parmesan cheese and serve immediately.