Summer Penne Pasta

We had this yesterday for dinner - I just threw what I had in the fridge together and it was especially delicious!

2 carrots, peeled and finely chopped
1 onion, finely chopped
4-6 oz mushrooms, sliced
2 medium zucchini, finely chopped
2 medium yellow squash, finely chopped
8-10 cloves garlic, finely chopped
8 tablespoons extra virgin olive oil
1-2 tablespoons Italian seasonings
1 lb whole wheat or whole grain penne pasta
salt & pepper to taste
grated Parmesan cheese to taste
crushed red pepper (optional)

1. Follow package directions on cooking pasta.

2. Meanwhile, heat up nonstick skillet to medium heat with 1 tablespoon of olive oil. Add carrots, onion, mushrooms, zucchini, and squash, salt & pepper the vegetables and cook until firm-tender.

3. In a small skillet heat olive oil up, add garlic and Italian seasonings. At this time you may add the crushed red pepper if you want to spice it up. Saute on low-medium heat until garlic is soft. Do not overcook the garlic or it will be bitter!

4. Mix all ingredients together in large bowl & top with grated Parmesan cheese & serve.