Pasta Primavera

• 1 tablespoon olive oil
• 1 large clove garlic, minced
• 3 yellow squash, diced
• 1/2 large green pepper, diced
• 1/2 small onion, diced
• 1 whole carrot, diced
• 1 large tomato, diced
• 4 ounces fresh mushrooms, sliced
• 8 ounces tomato sauce
• 1 can artichoke hearts, drained and chopped
• 2 tablespoons capers
• 1/4 cup dry white wine
• 1 tablespoon fresh rosemary, minced

1. Heat olive oil in large nonstick skillet. Add crushed garlic, onion, green pepper, squash, & carrots. Saute for a few minutes, until onions are soft. Add diced tomatoes and mushrooms, add wine, herbs, tomato sauce, and lastly, artichoke hearts and capers. Cook for 10-12 minutes, or until desired doneness. Ladle sauce over 1 1/2 cup portions of pasta, and sprinkle with 2 tablespoons of parmesan cheese.

olive oil, clove garlic, yellow squash, green pepper, onion, carrot, tomato, mushrooms, tomato sauce, hearts, capers, white wine, fresh rosemary

Taken from www.epicurious.com/recipes/member/views/pasta-primavera-1200420 (may not work)