Pasta Di Verdure Del Formaggio (Vegetable Cheese Pasta)

• 3 tablespoons garlic butter
• 3 cups zucchini, sliced
• 3 cups yellow squash, sliced
• 1/4 cup yellow onion (diced)
• 1 teaspoon jalapeno (minced)
• 2 tablespoons green bell peppers (diced)
• 3 tablespoons red bell peppers (diced)
• 1 tablespoon sun-dried tomato (diced)
• 1/2 cup baby carrots (cut in half lengthwise)
• 1/2 cup mushroom (quartered)
• 1 cup broccoli (Small Florets)
• 2 teaspoons seasoning salt
• 1/4 teaspoon Tabasco sauce
• 1/2 cup cheese sauce
• 1/4 cup marinara sauce
• 8 ounces bow tie pasta, cooked

1. Saute the zucchini, squash, carrots, onion, jalapeno, peppers and broccoli in garlic butter until they start to get tender.
2. Add the mushrooms, seasoned salt and Tabasco and saute until the mushrooms are tender.
3. Slowly add the cheese sauce and the marinara and toss until all is mixed and hot.
4. Thoroughly cook the bow tie pasta, then drain.
5. Toss in skillet with other mixture.
6. Pour contents of the skillet into a pasta bowl.
7. Rim with garlic salt and chopped parsley.

garlic butter, zucchini, yellow squash, yellow onion, jalapeno, green bell peppers, red bell peppers, tomato, baby carrots, mushroom, broccoli, salt, tabasco sauce, cheese sauce, marinara sauce, pasta

Taken from www.food.com/recipe/pasta-di-verdure-del-formaggio-vegetable-cheese-pasta-261586 (may not work)