Pasta Primavera

This is a good, quick vegetarian main dish, or I have served it as a side dish along-side grilled chicken as well. You could even brown and season some cut-up chicken breasts or seafood and toss them in to make it a one-dish meal. It's a pretty basic recipe where fresh vegetables are the star of the show - adjust and add seasonings to your family's tastes. Use freshly grated Parmesan cheese instead of the powdery kind you by in a jar - it makes a world of difference!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup  sliced onion
• 1  cup green peppers or 1  cup  sweet red pepper, julienned
• 1⁄4 cup olive oil or 1⁄4 cup  vegetable oil
• 1  cup  sliced zucchini
• 1  cup  sliced  summer squash
• 4  medium fresh mushrooms, sliced
• 1 1⁄2 cups stewed tomatoes
• 1⁄2-1  teaspoon dried basil
• 2  cups  hot cooked pasta
•  shredded parmesan cheese (optional)

Directions

1. In a skillet, saute onion and green pepper in oil until crisp-tender.
2. Add zucchini, yellow squash and mushrooms; saute for 1 minute.
3. Add tomatoes and basil.
4. Bring to a boil; reduce heat.
5. Cover and simmer for 8- 10 minutes or until vegetables are tender.
6. Toss with pasta; sprinkle with cheese if desired.
7. Yield: 4 servings.