2 bags dry pasta bows
10 sm. Roma tomatoes, diced
2 sm. yellow onions, chopped
4 cloves garlic, minced
4 zucchini, sliced
1 yellow bell pepper, sliced thinly
1 bunch broccoli, separated into florets
1/4 lb. mushrooms, sliced
1/4 c. olive oil
6 sprigs fresh basil
6 sprigs fresh oregano
1/2 c. chopped fresh parsley
Salt & pepper to taste
2 c. fresh grated Parmesan

Saute onions and garlic in olive oil. Add basil, oregano, broccoli, pepper and mushrooms. Saute. Add in tomatoes and zucchini. Saute until tomatoes begin to break down and make a gravy. Cook pasta al dente. Add to tomato gravy the parsley. Pour mixture over hot pasta and add in grated cheese. Serves 6.