Fresh Veggie Pasta

I have been making this pasta for quite a few years. It is great to serve for a dinner party or cut recipe in half for the two of you...you will still have left overs and is just as delicious a couple of days later too.. It is always a big hit and very appealing to look at. Great vegetarian dish, low in fat, low in calories. I serve it with fresh focaccia bread and my own herb infused olive oil.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 3⁄4 lb  whole wheat penne (or whatever you prefer)
• 1⁄4 lb bow tie pasta (or whatever you prefer)
• 12  roma tomatoes
• 1  fresh zucchini
• 1  yellow bell pepper
• 2  portabella mushroom caps
• 1  medium red onion
• 6 -8  garlic cloves
• 1⁄4 lb marinated artichoke (Check with your local Farmers Market, if not get a small jar of them)
• 8  ou fresh basil
• 1  teaspoon rosemary
• 1  teaspoon thyme
• 1⁄4 teaspoon sea salt or   4 shakes salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons extra virgin olive oil
•  romano cheese

Directions

1. Cut all veggies.
2. In a large bowl, Lightly coat the veggies with apprx 1 to 1 1/2 tsps olive oil.
3. Add thyme, rosemary salt and pepper, Toss.
4. Let sit in refrigerator to marinate apprx 20 minutes.
5. Add remaining olive oil to large saute pan.
6. Get a large pot boiling for pasta.
7. Add marinated veggies to saute pan, cook on medium apprx 10 minutes or until getting soft, cover and simmer for apprx 10 minutes.
8. Cook pasta.
9. Add veggies to the top of your drained pasta and serve.
10. Top with Freshly grated Romano.