6 ounces pasta (bow tie, rotini, etc.), cooked, rinsed and drained
2 teaspoons olive oil
1 cup fresh broccoli flowerets
1 cup fresh cauliflower flowerets
1 carrot, thinly sliced
1/4 cup chopped onion
2 cloves garlic, minced
1 small red bell pepper, cut into thin strips
1/2 cup sliced mushrooms
3 tablespoons dry white wine or chicken broth
1 tomato cut into thin wedges
1/3 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh parsley
Red pepper flakes to taste

Place oil in large skillet over medium heat. Add broccoli, cauliflower, carrots, onion, garlic, bell pepper, mushrooms and wine. Cook 4 minutes or until tender crisp, stirring frequently. Add tomato and pasta, cook until heated, stirring frequently. Sprinkle with cheese, parsley and red pepper flakes. Toss gently. Serve immediately.

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