FRESH GARDEN VEGETABLES
AND HERBS WITH BOWTIE PASTA

1 pound bowtie pasta, uncooked
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)

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.

Servings: 4
From Poland Spring Inns
Source: Yankee Magazine