Bow-Tie Pasta With Italian Veggies

From an old recipe card.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 8 -12  ounces bow tie pasta
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 1  medium zucchini, diced
• 1  medium red bell peppers or 1  medium green bell pepper, seeded and diced
• 8 -10  button mushrooms, halved
• 16  sweet cherry tomatoes, halved
• 2  cups  coarsley chopped rapini or 2  cups escarole or 2  cups chard leaves
• 2  tablespoons  chopped parsley
• 1  tablespoon  chopped basil
• 1  tablespoon  chopped oregano
• 2 -3  tablespoons  grated parmesan cheese or 2 -3  tablespoons romano cheese
•  salt
•  pepper

Directions

1. In a large saucepan, place the pasta in boiling water, stir, and return to a boil.
2. Cook according to package directions until al dente.
3. Drain and place into a large bowl.
4. In a large skillet, heat the oil.
5. Add the garlic, zucchini, pepper, and mushrooms, and saute about 7 minute.
6. Stir in tomatoes, rapini, and herbs.
7. Cover and cook for 4 min over medium heat, stirring frequently.
8. Add the vegetables to the pasta and toss together.
9. Season with salt and pepper and serve with parmesan or romano cheese.