Ingredients:
For the Vegetables
1 small to medium yellow squash
1 small head of broccoli
1 portabello mushroom cap
1 medium onion
½ cup of grape tomatoes
1 red pepper
¼ cup olive oil
salt and pepper to taste
For the Pasta
4-6 quarts water
1 pound short pasta
Salt to taste
For the Sauce
¼ cup olive oil
1 Tbsp. chopped garlic
28 oz. can diced or crushed tomatoes
1 Tbsp. Italian seasoning
salt and pepper to taste
To Finish
½ cup shredded parmesan or asiago cheese