Fire Roasted Tomato and Zucchini Vegan Pasta

Mountain Bike Mom's Note:

This fantastic blend of fresh vegetables, fire roasted tomatoes and peppers, and pasta can be modified to include any seasonal vegetables. It's easy, healthy and delicious! You can find fire-roasted tomatoes and fire-roasted peppers at most grocery store olive bars, including Whole Foods. If you don't have access to these, you can make your own, substitute sun-dried tomatoes, or substitute fresh versions. The beautiful thing about veggies is that there's no "right" way to do things! You can also substitute basil or oregano paste or powder for the fresh version, if you need to - but fresh is best!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 6

Yield: 6.0 cups

• 16 ounces bow tie pasta
• 1 1/2 tablespoons olive oil
• 1 large sweet onion, sliced into bite-sized pieces
• 1/2 red onion, sliced into bite-sized pieces
• 1 cup fire-roasted tomato, diced
• 1/2 cup fire-roasted sweet red pepper, diced
• 8 ounces mushrooms, quartered
• 1 large zucchini, cut into quarter slices
• 1 large yellow squash, cut into quarter slices
• 6 ounces tomato paste
• 1/2 cup red wine
• 1/2 cup Italian dressing
• 3 fresh garlic cloves
• fresh basil, to taste
• fresh oregano, to taste

Directions:

1. Cook pasta according to directions on box. Do not overcook.
2. Saute onions in olive oil in large sauce pan.
3. When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
4. Add fire-roasted tomatoes and peppers and stir.
5. Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
6. Serve over bow tie pasta.