Just back from a weekend getaway and an all-day meeting, dinner had to be all of the above. Voila: QUICK VEGGIE PASTA (Serves 2, but can be doubled)
1 1/2 cups rotini pasta, uncooked
1/2 teaspoon salt
2 T canola or olive oil
1 large zucchini, cut into 2-inch chunks
8 ounces sliced mushrooms
1 red or orange bell pepper, cut into 1/2-inch dice
Dash of ground cayenne pepper (to taste)
1/2 cup water
1 1/2 cups prepared tomato sauce
1/4 cup chopped fresh basil
Bring 4 cups water to a boil. Add salt and pasta to water, bring back to a boil and cook until just tender. Drain pasta and keep warm.
Meanwhile, heat oil over medium-high heat in a large skillet. Add zucchini, mushrooms and pepper. Reduce heat to medium and stir-fry until veggies are tender, about 5 minutes.
Add water and tomato sauce. Stir until heated through.
Add pasta to the skillet, stir well, and sprinkle with chopped basil.
Serve with grated Parmesan cheese, if desired.