Six O'clock Pasta And Vegetables Recipe

• 10 ounce. mostaccioli (tube) pasta or possibly penne
• Extra virgin olive oil as needed
• 1/2 pound fresh mushrooms, sliced
• 1 red, yellow or possibly green bell pepper, cut into julienne strips
• 2 sm. zucchini, sliced
• 2 tomatoes, skinned, seeded and minced
• 6 cloves garlic, finely chopped
• 1/2 onion, finely minced
• 1/2 c. chicken stock
• Salt & pepper (fresh grnd is preferred)
• 1/4 c. shredded fresh basil or possibly 4 teaspoon dry
• 1 tbsp. minced fresh thyme or possibly 1 teaspoon dry
• 2 to 3 dashes warm pepper sauce
• 1/4 pound Mozzarella, shredded
• Fresh grated Parmesan

1. Cook pasta according to directions.
2. Drain and toss with extra virgin olive oil to prevent sticking.
3. Set aside.
4. Saute/fry mushrooms in 2 Tbsp.
5. extra virgin olive oil till they begin to wilt and change color.
6. Add in pepper and zucchini, and cook 2 to 3 min, till vegetables start to soften.
7. Pour mix into large bowl.
8. Add in tomatoes and mix lightly.
9. Set aside.
10. Heat 3 Tbsp.
11. extra virgin olive oil in pan over medium heat.
12. Saute/fry garlic and onion till they start to change color.
13. Add in chicken stock.
14. Bring to a strong boil and add in herbs and vegetable mix, and again bring to a boil.
15. Add in pasta and warm pepper sauce.
16. Toss to combine all ingredients.
17. Add in Mozzarella.
18. Grate Parmesan on top.

mostaccioli, extra virgin olive oil, mushrooms, red, zucchini, tomatoes, garlic, onion, chicken stock, salt, fresh basil, thyme, dashes, mozzarella, parmesan

Taken from cookeatshare.com/recipes/six-o-clock-pasta-and-vegetables-58601 (may not work)