Garden Fresh Rainbow Pasta

• 8 ounces rainbow vegetable pasta
• 2 japanese eggplants,. sliced
• 4 roma tomatoes, sliced
• 1 onion, peeled and sliced
• 1 large green bell pepper, cored and sliced
• 2 stalks celery WITH leaves, chopped
• 1/2 tablespoon lemon pepper
• 1/2 cup fresh basil, minced
• 1 teaspoon garlic powder
• 4 oz white mushrooms, sliced large
• 1/4 cup red wine vinegar
• salt and ground black pepper to taste
• romano or parmesan cheese for garnish

1. Bowl 2-3 quarts water and add a little salt; throw in the rainbow pasta and cook until tender but still a little al dente--do not overcook! Drain, rinse with cold water and set aside.
2. Saute sliced garlic in olive oil, then add the onion, celery, egglpant, green bell pepper and mushroom. Saute until just barely softened, then cover and steam for one or two minutes.
3. Toss the vegies with the pasta and the red wine vinegar. While still warm, add about 1/2 cup of parmesano cheese. OR wait until chilled and garnish with parmesan and a little fresh basil.

vegetable pasta, japanese eggplants, roma tomatoes, onion, green bell pepper, stalks celery, lemon pepper, fresh basil, garlic, white mushrooms, red wine vinegar, salt, romano

Taken from food52.com/recipes/23670-garden-fresh-rainbow-pasta (may not work)