Vegetable Market Capellini

• 1 Tbsp. extra virgin olive oil
• 1 cup sliced fresh mushrooms
• 3/4 cup finely chopped onions
• 2 cloves garlic, minced
• 1 jar (650 mL) Classico di Capri Sun-Dried Tomato Pasta Sauce
• 1-1/2 tsp. Italian seasoning
• 1-1/2 cups each small broccoli and cauliflower florets
• 1/2 cup chopped yellow peppers
• 1 jar (170 g) marinated artichoke hearts, drained, chopped
• 440 g capellini, uncooked

1. Heat oil in large deep skillet on medium heat.
2. Add mushrooms and onions; cook 3 to 4 min.
3. or until softened, stirring frequently and adding garlic for the last minute.
4. Stir in pasta sauce, Italian seasoning, remaining vegetables and artichokes; cover.
5. Simmer on medium-low heat 15 to 20 min.
6. or until broccoli and cauliflower are tender, stirring occasionally.
7. Meanwhile, cook pasta as directed on package, omitting salt.
8. Drain pasta.
9. Serve topped with pasta sauce mixture.

extra virgin olive oil, mushrooms, onions, garlic, pasta sauce, italian seasoning, broccoli, yellow peppers, hearts

Taken from www.kraftrecipes.com/recipes/vegetable-market-capellini-189511.aspx (may not work)