10 oz. mostaccioli (tube) pasta or penne
Olive oil as needed
1/2 lb. fresh mushrooms, sliced
1 red, yellow or green bell pepper, cut into julienne strips
2 sm. zucchini, sliced
2 tomatoes, skinned, seeded and chopped
6 cloves garlic, finely minced
1/2 onion, finely chopped
1/2 c. chicken stock
Salt & pepper (fresh ground is preferred)
1/4 c. shredded fresh basil or 4 tsp. dried
1 tbsp. chopped fresh thyme or 1 tsp. dried
2 to 3 dashes hot pepper sauce
1/4 lb. Mozzarella, shredded
Fresh grated Parmesan

Cook pasta according to directions. Drain and toss with olive oil to prevent sticking. Set aside. Saute mushrooms in 2 tablespoons olive oil until they begin to wilt and change color. Add pepper and zucchini, and cook 2 to 3 minutes, until vegetables start to soften. Pour mixture into large bowl. Add tomatoes and mix lightly. Set aside.

Heat 3 tablespoons olive oil in pan over medium heat. Saute garlic and onion until they start to change color. Add chicken stock. Bring to a strong boil and add herbs and vegetable mixture, and again bring to a boil. Add pasta and hot pepper sauce. Toss to combine all ingredients. Add Mozzarella. Grate Parmesan on top.