Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

1

 tablespoon

 vegetable oil

1

 clove

 garlic -- minced

1

 medium

 zucchini -- sliced 1/4-inch thick

1

 medium

 yellow squash -- sliced 1/4-inch thick

8

 ounces

 mushroom caps -- sliced

1

 small

 red onion -- sliced

1

 large

 tomato -- diced

1/2

 teaspoon

 seasoned salt

1/4

 teaspoon

 seasoned pepper

1/2

 teaspoon

 dried oregano

8

 ounces

 pasta -- corkscrew or your favorite

1

 cup

 low sodium vegetable broth

1/4

  cup

  Parmesan cheese -- grated

Heat oil in large skillet to medium. Add onion and mushrooms and cook for a couple of minutes.

Add zucchini and squash to pan and cook a couple more minutes.

Add garlic and tomatoes and cook for 1 minute.

Add salt, pepper, oregano, and vegetable broth. Bring to a boil and let cook for a couple of minutes.

Toss vegetable mixture with hot pasta and top with cheese.

Notes: If tomatoes are not at their summer best use 14 1/2 ounces of no salt added diced tomatoes. These are picked at the peak of flavor.

Makes 4 servings.