Created by Sue Lau on May 6, 2013
Step 1: Cook pasta"al dente" in boiling water; drain and set aside.
Step 2: While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp. or so in and swirl; heat on medium.
Step 3: Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance. Do not scorch garlic.
Step 4: Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
Step 5: Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
Step 6: Add the tomatoes and any juice to the vegetable mixture and stir well.
Step 7: Simmer uncovered for 2-3 minutes or until warmed through.
Step 8: Add the cooked pasta to the skillet and toss to mix.
Step 9: Adjust liquid with additional broth if needed.
Step 10: Sprinkle with Parmesan cheese and red pepper flakes, if desired.