Veggie Pasta Primavera Skillet

• 2 cups uncooked elbow macaroni
• 1 teaspoon garlic granules
• 12 cup red bell pepper, chopped
• 12 cup green bell pepper, chopped
• 1 (16 ounce) package frozen broccoli carrots cauliflower mix, thawed
• 1 teaspoon salt
• 12 teaspoon paprika
• 1 stalk chopped celery
• 1 medium onion, chopped
• 12 teaspoon sweet basil
• 14 teaspoon oregano, powdered
• 12 cup crushed tomatoes
• 4 tablespoons extra virgin olive oil
• vegan parmesan cheese

1. Previously thaw your vegetables.
2. Cook your elbows according to package instructions.
3. While the pasta cooks, in a large skillet, sautee your onions, garlic and seasonings in the olive oil, till onion begins to be tender.
4. Add your vegetables and mix well to blend in flavors.
5. Cook until vegetables are tender.
6. Drain the pasta and add to the skillet, mixing it well with the veggies.
7. Cook and stir until heated through.
8. Sprinkle Vegan Parmesan Cheese and serve.

elbow macaroni, garlic, red bell pepper, green bell pepper, frozen broccoli carrots cauliflower, salt, paprika, celery, onion, sweet basil, oregano, tomatoes, extra virgin olive oil, parmesan cheese

Taken from www.food.com/recipe/veggie-pasta-primavera-skillet-70446 (may not work)