Ingredients

Ingredients (use vegan versions):

2 - 4 large tomatoes diced
4 - 6 medium mushrooms sliced
1/2 onion chopped
salt and ground black pepper
4 cloves of garlic minced
1 zucchini diced
1 tablespoon olive oil
1 red or green pepper (better with red) sliced
2 - 4 large *fresh* leaves of bazil chopped
handful of chopped *fresh* cilantro (could be sub''d with oregano)
About a pound of your favorite pasta (I usually use shells or spaghetti)

Directions:

Dice all veggies and set aside. Begin boiling pasta. In a large skillet saute garlic and onion on medium heat in olive oil and salt and pepper until onion is translucent and garlic is slightly brown. Add mushrooms and saute for a couple minutes until mushrooms are soft and a dark brown. Add chopped tomatoes, red peppers and zucchini, cover and let simmer for about 10 minutes. Add cilantro and basil and cook for about 3 - 4 more minutes. Serve over pasta with a crisp salad. It''s a treat if you set aside a few slices of your fresh red bell pepper and add it to your salad. Yum!

Serves: 2-4

Preparation time: 20 min