Pasta Primavera - cooking recipe

Ingredients

4 c. broccoli florets, blanched
2 bell peppers, chopped and seeded (red, yellow or green)
2 medium zucchini, sliced thin
2 cloves garlic, minced
2 tomatoes, peeled, seeded and diced
1/2 c. peas (fresh or frozen)
3/4 c. fresh parsley
4 Tbsp. fresh basil leaves
2 yellow summer squash, sliced thin
1 lb. pasta (any shape)
3 Tbsp. chicken bouillon
3 Tbsp. grated Parmesan or Romano cheese

Preparation

Heat a sprayed wok or large skillet (nonstick spray).
Add broccoli, peppers, zucchini, squash and garlic.
Saute for 5 minutes.
Add tomatoes and peas and saute for 2 minutes more. Place parsley, basil leaves and chicken bouillon in a food processor fitted with the metal blade and process until parsley is finely chopped.