Ingredients
10 oz pasta
salt
1/4 cup EVOO
1/2 medium red onion, chopped
1 large carrot, peeled and chopped
2 cup broccoli florets, chopped
1 medium red bell pepper, chopped (or 1/2 red and 1/2 green)
1 medium zucchini, chopped
3-4 garlic cloves, minced
1/2 cup sun dried tomatoes
1/2 to whole jar basil pesto
1/2 cup shredded parmesan
chicken
bacon, optional
Bring large pot of water o boil. Cook pasta in salted water until al dente. Drain.
Heat olive oil in deep skillet over medium-high heat. Add red onion and carrots. Sauté for 2 minutes. Add broccoli and bell pepper. Sauté for 2 minutes. Add zucchini. Sauté for 2 minutes. Add garlic and tomatoes.
In smaller skillet, cook chicken.
Combine veggies, chicken, pasta, basil and parmesan. Serve with more parmesan on top.
