Stephen’s Pasta

found on Southern plate

2 boxes tri color rotini (or whatever you prefer)
Olive oil
1 red pepper
1 orange pepper
1 yellow pepper
3 green peppers
3 zucchini
4 cloves garlic (crushed or garlic powder)
1 onion (or onion powder)
Salt and Pepper to taste
Large pinch of crushed red pepper
Large pinch of Basil
Cut all veggies (do not peel). In large skillet (we used a wok because it was the largest pot we had) add olive oil. when olive oil starts to shimmer add garlic, onion then cut veggies. Keep stirring and add crushed red pepper and basil. Boil water and add pasta while veggies are cooking.
Add a little olive oil as needed to keep veggies coated while cooking.
Add a few ladles of pasta water to veggies. Drain pasta, toss with veggies….serve with Parmesan cheese and crusty seeded Italian bread.

This recipe can be made with any vegetables you like. All seasonings are to taste.