1/2 c. oil soaked sun-dried tomatoes
1 lb. pasta, not spaghetti
8 oz. mushrooms, sliced can/fresh
3 tbsp. olive oil
8 oz. jar artichokes, cut in 1/2
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 onion, med. chopped
1 head broccoli, cut in sm. pieces
Parmesan cheese, 1/2 - 1 c.

Boil water and cook pasta to al dente. Meanwhile saute all veggies in olive oil until crispy tender. Season veggies with salt and pepper. Drain pasta and save 3/4 cup of liquid from pasta. Toss veggies with pasta. Add Parmesan cheese and enough pasta liquid to veggie/pasta mixture so that it mixes well but not soupy. Serve immediately.