Ingredients

8 oz bow tie pasta; (to 12
-ounces)
1 tb olive oil
2 cloves garlic; minced
1 md unpeeled zucchini; diced
1 md red or green bell pepper;
-seeded & diced
8 button mushrooms; sliced
--- to 10
16 cherry tomatoes; halved
2 c coarsely chopped rapini,
-escarole,o
2 tb chopped fresh parsley
1 tb chopped fresh basil
1 tb chopped fresh oregano
salt & black pepper to taste
2 tb grated Parmesan or Romano
-(to 3 tbs; (optional)

Instructions

In a large saucepan, place the pasta in boiling water, stir, and return to
a boil. Cook according to package directions until al dente (about 9 to 12
minutes). Drain and place into a large bowl. In a large skillet, heat
the oil. Add the garlic, zucchini, pepper, and mushrooms and saute, for
about 7 minutes. Stir in the tomatoes, rapini, and herbs. Cover and cook
for about 4 minutes over medium heat, stirring frequently. Add the
vegetables to the pasta and toss together. Season with black pepper and
salt and, if desired, grated Parmesan or Romano cheese at the table.