Summer Veggie Pasta Dinner

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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 8 ounces rigatoni pasta or 8 ounces rotini pasta

Recipe

• 1 while putting sauce together, cook pasta as directed, drain. it'll probably be ready close to when the veggies are --
• 2 slowly cook garlic in olive oil, low heat, about four minutes.
• 3 raise heat a bit, add bell peppers, cook another 3-4 minutes, then add zucchini and mushrooms.
• 4 prevent child from eating all the goat cheese.
• 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 stir in cooked pasta and heat through. pasta will soak up the sauce.
• 7 serve with extra crumbled goat cheese on top if desired.