12 oz. tri color rotini pasta
2 tbsp. olive oil
2 tsp. minced garlic
1 c. red bell pepper strips
1 (16 oz.) can mixed vegetables, drained
1/4 tsp. pepper
1/2 c. Parmesan cheese
4 tsp. dried basil or 3/4 c. fresh

Cook pasta according to package directions; drain and return to pot to keep warm. Heat olive oil in large skillet. Add garlic and bell pepper; cook 2 to 3 minutes until crisp tender. Stir in drained vegetables and black pepper; heat through. Toss vegetables with pasta along with cheese and basil.