Bow-Tie Pasta With Italian Veggies

• 8 -12 ounces bow tie pasta
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium red bell peppers or 1 medium green bell pepper, seeded and diced
• 8 -10 button mushrooms, halved
• 16 sweet cherry tomatoes, halved
• 2 cups coarsley chopped rapini or 2 cups escarole or 2 cups chard leaves
• 2 tablespoons chopped parsley
• 1 tablespoon chopped basil
• 1 tablespoon chopped oregano
• 2 -3 tablespoons grated parmesan cheese or 2 -3 tablespoons romano cheese
• salt
• pepper

1. In a large saucepan, place the pasta in boiling water, stir, and return to a boil.
2. Cook according to package directions until al dente.
3. Drain and place into a large bowl.
4. In a large skillet, heat the oil.
5. Add the garlic, zucchini, pepper, and mushrooms, and saute about 7 minute.
6. Stir in tomatoes, rapini, and herbs.
7. Cover and cook for 4 min over medium heat, stirring frequently.
8. Add the vegetables to the pasta and toss together.
9. Season with salt and pepper and serve with parmesan or romano cheese.

pasta, olive oil, garlic, zucchini, red bell peppers, button mushrooms, sweet cherry tomatoes, coarsley, parsley, basil, oregano, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/bow-tie-pasta-with-italian-veggies-167986 (may not work)