8ounce package of penne pasta (gluten free or regular depending on dietary needs)
2 medium bellpeppers(I used red & orange), seeded and chopped into 1 inch square pieces
1 cup of sugar snap peas
2 small zucchini, sliced
1 yellow squash, sliced
1/2 cup shredded carrots (These are easy to buy pre-shredded)
3/4 cup sliced mushrooms
1 cup grated Romano. (1/2 cup goes in pasta, the rest is used to sprinkle on top)
4 tbsp olive oil
2 tbsp GF tamari (or regular soy sauce for a NON gluten free version)
salt and pepper to taste
Please refer to this post on how to chop vegetables, if needed: http://wholesomelysweet.blogspot.com/2012/11/how-to-chop-vegetables.html
Step 1: Rinse and cut vegetables, grate cheese. Get all ingredients ready and measured.
Step2: Cook pasta until al dente. Rinse pasta and save 1 tbsp water. Toss pasta with 1 tsp olive oil to keep pasta from sticking together and set aside.
Step 3: While pasta is cooking, Cook bell pepper, snap peas, squash and zucchini in a large skillet or wok on medium high heat with 2 tbsp olive oil for about 5 minutes. Add carrots and mushrooms and continue cooking for 5 to 7 minutes until all veggies are tender. If needed, add more olive oil to keep from sticking. Season with salt, pepper and tamari sauce.
*Dont overcook or you will end up with mushy vegetables!
Step 4: Add pasta and 1 tbsp reserved pasta water to veggies. Season to taste with salt, pepper and romano cheese. Mix well.
Step 5: This dish should be served immediately and topped with additional cheese.