Garden Rotini

I love nothing more than a good tomato sauce.  But sometimes, I just want something lighter and more colorful.  Something I don't feel so guilty about! So when I have a variety of veggies and I'm low on time or energy....or both...I throw this together and everyone is happy!

1 box of whole grain rotini, penne, elbow macaroni
1 large zucchini, quartered and cut into bite size pieces
1 red bell pepper, sliced and cut into bite size pieces
1 yellow bell pepper, sliced and cut into bite size pieces
1 pint of cherry tomatoes, halved
half of a yellow onion, chopped
2 cloves of finely minced garlic
2 crowns of fresh broccoli, stems removed, rough chop
about 8 tablespoons of extra virgin olive oil
1 tablespoon of finely chopped oregano
2 tablespoons of finely chopped basil
grated parmesean or romano for sprinkling, if desired.

Place pasta in a boiling pot of water and cook until just al dente.  While your pasta is cooking, chop all your veggies and herbs.  You'll want to chop your onion, garlic and herbs first as you'll be sauting these first.  Heat some oil in a large skillet on medium heat, add the garlic, onion and herbs first.  Saute;then add zucchini.  Cook zucchini for about 3 minutes, then add the rest of the veggies in.  Drizzle the rest of your oil in.  Continue to stir veggies until everything is well incorporated.  Reduce heat and simmer for 5 minutes.  Strain your pasta, transfer to a large serving bowl.  Add your veggie mixture to the pasta and stir well.  Simple and wholesome.