Bacon 'n' Veggie Pasta

• 1 (14 1/2 ounce) can stewed tomatoes
• 1 cup fresh broccoli florets
• 1 medium carrot, thinly sliced
• 14 teaspoon salt
• 14 teaspoon italian seasoning
• 14 teaspoon dried oregano
• 18 teaspoon dried basil
• 2 slices bacon, diced
• 14 lb fresh mushrooms, sliced
• 14 cup chopped green pepper
• 18 cup chopped onion
• 1 garlic clove, minced
• 8 ounces uncooked medium pasta shells
• 14 cup shredded parmesan cheese

1. In a large saucepan, combine the first seven ingredients and bring to a boil.
2. Reduce heat, cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
3. Cook the pasta according to package directions.
4. Drain and place in a serving bowl.
5. In a large skillet, cook bacon over medium heat until crisp.
6. Remove to paper towels and drain, reserving 1 tablespoon drippings.
7. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender and add to tomato mixture and heat through.
8. Top pasta with vegetable mixture.
9. Sprinkle with bacon and Parmesan cheese.

tomatoes, fresh broccoli florets, carrot, salt, italian seasoning, oregano, basil, bacon, mushrooms, green pepper, onion, garlic, pasta shells, parmesan cheese

Taken from www.food.com/recipe/bacon-n-veggie-pasta-312779 (may not work)