Pasta With Red Bell Pepper, Mushroom, And Zucchini

• 1 tablespoon vegetable oil
• 1/2 red bell pepper, sliced into 3/8 inch strips and strips halved
• 6 green onions, sliced (include some tender green tops)
• 1/4 lb mushroom, sliced
• 1 zucchini, sliced lengthwise, then sliced into 3/8 inch pieces
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• salt
• fresh ground black pepper
• 4 -5 basil leaves, chopped
• 8 ounces mostaccioli pasta, cooked and drained
• 1 tablespoon olive oil or 1 tablespoon butter
• 1/3 cup freshly grated parmesan cheese, plus more for topping
• 1/4 cup chopped parsley

1. In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
2. Stir/saute until tender crisp, about 6-8 minutes.
3. Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
4. Toss with pasta, oil, cheese, and parsley until well mixed.
5. Tranfer to a warm platter; serve immediately; top with more cheese, if desired.

vegetable oil, red bell pepper, green onions, mushroom, zucchini, garlic, tomatoes, salt, fresh ground black pepper, basil, mostaccioli pasta, olive oil, freshly grated parmesan cheese, parsley

Taken from www.food.com/recipe/pasta-with-red-bell-pepper-mushroom-and-zucchini-279600 (may not work)