Creamy Veggie Rigatoni

1 lb Pasta; Rigatoni
2 tb Olive oil
2 oz Zucchini; diced
2 oz Green bell pepper; diced
1/4 c Plum tomatoes; chopped
1/4 c Mushroom caps; sliced
1/4 c Heavy cream
1 ts Crushed red pepper
1 ts Garlic powder
1 ts White pepper
1 ds Salt
1 tb Red bell pepper; sliced paper-thin

Cook pasta according to directions. In a frying pan heat olive oil and add the zucchini, green pepper, tomatoes and mushrooms. Saute until tender.

Add the cream and remove from the heat. Stir in crushed pepper, garlic powder, white pepper and salt.

Place back on heat and add pasta. Toss until fully coated. Spoon pasta mixture into platter and garnish with red bell pepper.

Creamy Veggie Rigatoni printer friendly version located here. (Just the recipe. Nothing else.)
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