Pasta with Fresh Veggies

This is a dish my mother would often make for us because she knows her grandsons love it (it's pasta...'nuff said) and her picky son-in-law also enjoys it because of the array of fresh vegetables. It's been a while since Evan, both boys, and I have been at my mom's at the same time for a weeknight dinner (or "sup-pa," as she calls it). With the kids' schedule and Evan's traveling, we never seem to be there at once. But the recent October snowstorm left us without power for a few days so we bunked at my mom's one night and, lo and behold, this is what she made. It was, as always, delicious. And what's great about this dish is that you can change it up with a variety of vegetables, so it never gets boring. Not that it would make a difference to my kids...they would eat pasta the same way every night and never get bored (yes, that's the Italian in them). It was a nice night, despite the crazy storm, so thanks to both moms....mine and Mother Nature...for making it possible!—Diana

What you'll need (to feed four; double for more!):
1 pound tricolor pasta (rotini, wheels, shells, whatever you prefer)
1 large red pepper, seeded and sliced in strips
1 large green pepper, seeded and sliced in strips
1 large zucchini, cut in chunks
1 large onion, sliced in strips
1 head of broccoli, steamed (or you can cheat and use frozen)
1 package of white cap mushrooms, cleaned and sliced
2 cloves garlic, sliced
1 small can chicken broth
1 small can (14.5 oz) of diced tomatoes
Parmigiana cheese
Olive oil
Seasoning

Coat the bottom of a large frying pan with olive oil. On medium heat sauté onions, garlic and peppers until soft. Add zucchini, mushrooms and broccoli, and sauté those until partially cooked, but not soft. Add chicken broth and diced tomatoes. Season with pepper, basil, (my mother loves using Mrs. Dash.)

Cook pasta. When done, combine the pasta and veggies in a large bowl. Mix and top with grated cheese. Mangia.