Ingredients
8 ounces uncooked penne pasta1 cup sliced fresh carrots1 tablespoon olive oil1/2 teaspoon minced garlic1 cup fresh broccoli florets1 cup sliced yellow summer squash1 cup chopped green pepper1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper3 cups chopped fresh plum tomatoes Grated Parmesan cheese
Preparation
Cook pasta according to package directions; drain.
Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes.
Stir in pasta; sprinkle with cheese.
