Carol Delaney's Garden Pasta
In a non stick fry pan:
1/2 chopped yellow pepper
1/4 c. chopped zucchini
2 golf-ball sized tomatoes,quartered
Add 1-2 tbs. olive oil & 1 tsp. Napa Valley italian seasoning (or Herbes de Provence)
In a 6 quart pan, bring water to boil, add a few drops of olive oil and fresh cheese ravioli, angel hair pasta or your choice of pasta
When water boils, add pasta, turn fry pan to low and time both, about 8 minutes
Drain pasta and place in low bowl. Add vegetable mix and top with about 2 tbs. fresh shredded Parmesan and a quick twist of pepper mill, and, if desired, a pinch of sea salt.
NOTE: I know an increasing number of people who are gluten free, by choice or necessity. Please don't feel like you have to be deprived of pastas. Brown Rice Pasta and Quinoa Pasta are both gluten free, and are easy to find in the natural food sections of Grocery stores.