Yield:
4 servingsIngredients
1 pound bowtie pasta
6 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup broccoli florets
1/2 cup diced summer squash
1/2 cup diced zucchini
1 cup diced onion
1 cup diced tomatoes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
2 tablespoons balsamic vinegar
Salt and pepper, to taste
Instructions
Cook bowtie pasta until al dente per package instructions. In a large skillet, saute garlic in olive oil. Add all vegetables except tomatoes; saute until tender yet firm. Add tomatoes and fresh herbs.
Remove vegetables from skillet and place atop a bed of pasta. Drizzle with balsamic vinegar. Sprinkle with salt and pepper.
