Spicy Pasta Primavera

• thin spaghetti or angel hair pasta for 4
• 1 small yellow squash, sliced
• 1 small zucchini, sliced
• 1 medium red pepper, cut in strips
• 2 c. broccoli florets
• 1 small onion, diced
• 3 large garlic cloves, chopped
• 2 c. sliced mushrooms
• 2 tsp. oregano
• 2 tsp. basil
• 1 beef bouillon cube, dissolved in 1/2 c. water or beef stock
• cayenne pepper to taste
• black pepper to taste
• salt to taste
• olive oil

1. Cook pasta with a splash of vegetable oil and salt.
2. Set aside.
3. In a large hot skillet, saute the vegetables, except the onions, garlic, and herbs in small portions using olive oil so that is is easy to turn them with a spatula.
4. Do not overcook the vegetables, they should be crunchy.
5. Set aside each batch of vegetables until the remainder is cooked.
6. Keep the skillet hot and turn the vegetables frequently so they cook evenly but do not burn.
7. Saute the onions, garlic, oregano, and basil.
8. Add the already sauteed vegetables; stirring and mixing them constantly. Add the bouillon, salt, and pepper.
9. Once the vegetables are ready, mix them with the pasta, stirring together and serve.

thin spaghetti, yellow squash, zucchini, red pepper, broccoli florets, onion, garlic, mushrooms, oregano, basil, bouillon cube, cayenne pepper, black pepper, salt, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143621 (may not work)