10 oz. mostaccioli pasta, cooked
Olive oil as needed
1/2 lb. fresh mushrooms, sliced
1 red bell pepper, sliced
2 sm. zucchini, sliced in rounds
2 tomatoes, skinned, seeded, and chopped
6 cloves garlic, minced
1 lg. shallot, minced
1/2 c. chicken stock
2 c. watercress, washed and dried, stems removed
1/4 c. fresh basil
1 tbsp. fresh thyme
1 tsp. dried chili flakes
1/4 lb. Mozzarella cheese, diced
Grated Romano cheese

Saute mushrooms, pepper, and zucchini in 2 tablespoons olive oil until they begin to soften (about 2 to 3 minutes). Pour into large bowl; add the tomatoes and mix lightly. Set aside. In 3 tablespoons olive oil, saute the garlic and shallot for 1 minute. Add stock and bring to boil; add salt and pepper. Add the herbs, watercress, and vegetable mixture. Simmer for 3 minutes. Add pasta and chili flakes. Toss to combine all ingredients. Add the Mozzarella. Place on a platter and top with Romano cheese.

Serves 4.