Summer Veggies With Farfalle

Garden veggies sautéed in very little oil and broth to keep the fat down and lots of fresh, colorful,flavor.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb farfalle pasta, prepared according to package
• 1  teaspoon olive oil
• 1  jalapeno, minced
• 1  bell pepper, sliced
• 1  carrot, finely diced
• 1⁄2 red onion, diced
• 1  small  summer squash, diced
• 4  cups cherry tomatoes
• 4  plum tomatoes, diced
• 1  roasted garlic clove, mashed
• 1⁄4 cup hot chicken broth (1/4 cup water, For vegan)
• 1⁄2 cup fresh basil, oregano, parsley, thyme (Using Your favorite herb mix)
• 2  tablespoons capers, rinsed
•  salt and pepper

Directions

1. In a large pan heat oil and sauté jalapeño, pepper, carrots, onion, and squash for 5 minutes adding little broth if needed.
2. Add tomatoes, garlic and broth to heat.
3. Toss in capers and herbs.
4. Toss in drained pasta to coat. Season with salt and pepper.
5. Serve with grated fresh cheese.