Garden Pasta Toss

• 1 teaspoon olive oil
• 2 medium zucchini, sliced
• 2 cups broccoli florets
• 3 garlic cloves, minced
• 2 tomatoes, coarsely chopped
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1 12 teaspoons minced fresh rosemary or 12 teaspoon dried rosemary, crumbled
• 6 ounces capellini (angel hair pasta)
• 14 cup grated parmesan cheese
• fresh ground black pepper, to taste

1. In a large nonstick skillet, heat the oil.
2. Add the zucchini, broccoli, and garlic; cook, stirring as needed, until tender-crisp, about 5 minutes.
3. Add tomatoes, basil, oregano, and rosemary; cook, stirring as needed, until the tomatoes are softened, about 5 minutes.
4. Meanwhile, cook the pasta according to the package directions.
5. Drain, reserving 1/4 cup of the pasta water, and place pasta in a serving bowl.
6. Add the vegetable mixture, cheese and the reserved pasta water; toss to combine.
7. Serve, sprinkled with pepper.

olive oil, zucchini, broccoli florets, garlic, tomatoes, fresh basil, fresh oregano, fresh rosemary, capellini, parmesan cheese, fresh ground black pepper

Taken from www.food.com/recipe/garden-pasta-toss-276194 (may not work)