Pasta With Summer Vegetables and Herbs

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 2 -3 garlic cloves, minced
• 1 cup chopped red bell pepper
• 1 large zucchini, unpeeled and sliced
• 2 tomatoes, seeded, chopped, and drained
• 12 cup chicken broth or 12 cup vegetable broth
• 14 cup chopped parsley
• 14 cup chopped fresh basil or 1 teaspoon dried basil
• 1 tablespoon chopped fresh oregano or 12 teaspoon dried oregano
• 1 tablespoon chopped fresh rosemary or 12 teaspoon dried rosemary
• salt
• fresh ground pepper
• 6 ounces rotini pasta or 6 ounces other pastas, cooked and drained
• 3 tablespoons butter or 3 tablespoons margarine
• 1 cup coarse dry breadcrumbs
• 14 cup fresh grated parmesan cheese

1. Add oil to a big skillet over medium heat; let the oil get heated.
2. Add in onion, garlic, bell pepper, and zucchini; stir/saute for 5 minutes or until vegetables are tender.
3. Add in tomatoes, broth, herbs, salt, and pepper; stir/saute for 5 more minutes.
4. Transfer cooked/drained pasta to a 2 quart casserole dish lightly coated with non-stick cooking spray.
5. Add vegetable sauce; stir to mix well; set aside.
6. In a small skillet, melt butter over medium heat.
7. Add in breadcrumbs and cheese; toss until coated.
8. Sprinkle crumb topping over vegetable/noodle mixture.
9. Bake, uncovered, in a 350 oven until bubbly and flavors are blended--about 20-30 minutes.

olive oil, yellow onion, garlic, red bell pepper, zucchini, tomatoes, chicken broth, parsley, fresh basil, fresh oregano, fresh rosemary, salt, fresh ground pepper, rotini pasta, butter, coarse dry breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/pasta-with-summer-vegetables-and-herbs-116578 (may not work)