Sultry Summer Pasta

olive oil
1 cup diced bell peppers (orange, green, red, yellow, whatever)
2-3 cloves of garlic, minced
4-6 ounces sliced mushrooms (about half of a package, more if you like)
¼ cup basil, cut in thin ribbons (about 10 leaves)
4 ounces grape tomatoes, cut in half (also about half of a package)

grated parmesan cheese
4-8 ounces Gemelli pasta (depending on how “veggie” you like this)

serves 2-3Prep all the vegetables and ingredients (this goes together very fast). Prepare a big pot of salted water for the pasta, put in on high heat with a lid. While the water is boiling start the vegetables. In a large skillet heat about 1 tablespoon olive oil. Saute the garlic for about a minute then add the pepper. Continue cooking until the peppers soften (about 3 minutes) then add the mushrooms. Keep stirring this because I like to leave the heat pretty strong and like of caramelize the veggies in this last stage. Add the pasta to the water when it’s ready. Drain the pasta and take the vegetables off the heat. Add the tomatoes and basil at the last minute to the pan, stir a few times then add the hot pasta to the pan. Serve this with grated parmesan cheese and an extra drizzle of olive oil if you like.