ONE-POT PASTA PRIMAVERA
6 to 8 servings

1 pound twist pasta
1/4 cup olive oil
2 yellow squash, cut into 1/2-inch chunks
1 large zucchini, cut into 1/2-inch chunks
1 red bell pepper, cut into 1/2-inch chunks
1 small onion, chopped
3 garlic cloves, minced
4 plum tomatoes, sliced
1/2 pound sliced fresh mushrooms
1 can (10-1/2 ounces) condensed chicken broth
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup grated Parmesan cheese

In a soup pot, cook the pasta according to the package directions; drain in a colander and set aside. In the same pot, heat the oil over high heat. Add the yellow squash, zucchini, bell pepper, onion, and garlic, and saute for 8 minutes, just until tender. Add the tomatoes, mushrooms, chicken broth, salt, and black pepper, and cook for 3 to 5 minutes, or until heated through. Return the pasta to the pot and cook until well combined and heated through, stirring frequently. Sprinkle with the cheese and serve.