Summer Veggie Pasta Dinner

• 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 8 ounces rigatoni pasta or 8 ounces rotini pasta

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.

olive oil, rough, sweet bell pepper, zucchini, mushrooms, cherry tomatoes, green onion, flat leaf parsley, basil, goat cheese, salt, rigatoni pasta

Taken from www.food.com/recipe/summer-veggie-pasta-dinner-249128 (may not work)