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

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.

Add pasta to boiling water and cook according to package directions until al dente, drain. Place pasta in bowl, add vegetable-salsa sauce and top with crumbled cheese.

For a variation, use broccoli, mushrooms or other vegetables on hand and top with your favorite cheese.

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He has committed to us the message of reconciliation. 2 Cor. 5:19