BLAZING PASTA AND VEGGIE MEDLEY

1 (12-ounce) package rotini or corkscrew pasta
2 tablespoons olive oil
2 small yellow squash (6 ounces each), sliced
2 small zucchini (6 ounces each), sliced
1 small eggplant (1 pound), cut into 1/2-inch pieces
1 medium onion, sliced
1 medium green bell pepper, seeded and sliced
1 (8-ounce) package fresh mushrooms, sliced
1 (26-ounce) jar Newman's OwnŽ Diavolo Sauce
Grated Parmesan cheese (optional)

Prepare pasta according to package directions. Drain; keep warm.

Meanwhile, heat olive oil in 12-inch skillet over medium-high heat. Add vegetables; cook until lightly browned and tender, about 15 minutes, stirring often.

Stir in Newman's OwnŽ Diavolo Sauce; heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors.

Spoon sauce over pasta on warm large platter; toss to serve. Serve with grated Parmesan cheese.

Servings: 4