Summer Veggie Pasta Dinner

Ingredients

• 1/4 cup olive oil
• 2-3 tablespoons rough chopped garlic
• 1/2 cup sweet bell pepper, chopped (red, orange, yellow is good)
• 2/3 cup zucchini, sliced (or other summer squash)
• 1/4 cup sliced mushrooms
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped green onion
• 1/4 cup chopped flat leaf parsley
• 1/4 cup chopped basil
• 3 ounces mild goat cheese, crumbled (chevre)
• salt and pepper
• 8 ounces farfalle pasta or rigatoni pasta or rotini pasta

Directions

1. 1

   While putting sauce together, cook pasta as directed, drain. It'll probably be ready close to when the veggies are --

2. 2

   Slowly cook garlic in olive oil, low heat, about four minutes.

3. 3

   Raise heat a bit, add bell peppers, cook another 3-4 minutes, then add zucchini and mushrooms.

4. 4

   Prevent child from eating all the goat cheese.

5. 5

   When zukes and peppers are cooked to your liking (about 4 more minutes for us), add remaining ingredients and heat through til tomatoes give up some of their juices and the cheese has melted into the sauce.

6. 6

   Stir in cooked pasta and heat through. Pasta will soak up the sauce.

7. 7

   Serve with extra crumbled goat cheese on top if desired.