Vegan option at fine steakhouse restaurants like Black Anus. I can say that because I am not monetized. Or sponsored.
Ingredients
1/2 onion, cut into bite sized pieces
1 zucchini, cut in half lengthwise, then sliced into half-circles
1 yellow summer squash, cut in half lengthwise, then sliced into half-circles
4 Crimini mushrooms, sliced
1/2 red bell pepper, cut into strips, then cut strips in half
3 cloves garlic, sliced thinly
3 Campari tomatoes, quartered (sub cherry or grape tomates, cut in half)
2 cups Farfalle pasta (bowties)
2 tbsp olive oil
A splash of white wine (optional)
2 tbsp fresh Italian parsley, chopped
4 sprigs fresh oregano, stems removed
Salt and pepper to taste
In a saucepan over medium heat, add onions and mushrooms. Saute til mushrooms turn golden. Add olive oil and peppers. Saute for two minutes. Add squashes, saute til tender. Add garlic and saute til fragrant. Add tomatoes and oregano. Saute for two minutes. Add white wine and saute another minute til alcohol simmers off. Add parsley. Remove from heat.
Bring water to a boil in a large pot. Add pasta, and cook according to package directions. Drain when done and toss with vegetables. Season to taste with salt and pepper.