1/2 c. olive oil
8 garlic cloves
2 lb. plum tomatoes, seed and chop
2 med. zucchini, thin match sticks
2 med. green peppers, thin strips
2 med. red peppers, thin strips
8 lg. scallions, coarsely chopped
1 1/2 c. fresh. basil, coarsely chopped
1 tsp. salt
2 c. Parmesan cheese, fresh grated
1 lb. fuselli or rotelle

1. Preheat oven to 375 degrees. In large casserole or baking dish, combine oil and garlic cloves. Bake for 10 to 15 minutes until garlic is golden. Remove from oven and, using slotted spoon, discard garlic cloves.

2. Add tomatoes, zucchini and peppers and toss well. Return to oven and bake for 10 minutes or until vegetables are slightly softened.

3. Meanwhile, in a large pot of boiling water, cook the pasta until al dente, about 6 minutes. Drain the pasta and add to the vegetables in the casserole. Add the scallions, basil, salt, pepper and half the cheese and toss very well.

4. Serve warm or at room temperature and pass the remaining cheese.

5. Makes a wonderful meatless meal. Serves 8. Serve with Sauvignon Blanc, green salad with Feta cheese and crusty bread.