Garden Fresh Rainbow Pasta

1. 1

   Bowl 2-3 quarts water and add a little salt; throw in the rainbow pasta and cook until tender but still a little al dente--do not overcook! Drain, rinse with cold water and set aside.

2. 2

   Saute sliced garlic in olive oil, then add the onion, celery, egglpant, green bell pepper and mushroom. Saute until just barely softened, then cover and steam for one or two minutes.

3. 3

   Toss the vegies with the pasta and the red wine vinegar. While still warm, add about 1/2 cup of parmesano cheese. OR wait until chilled and garnish with parmesan and a little fresh basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.