4 cups sliced, assorted vegetables (zucchini, broccoli, peas)
1 cup grape or fresh tomatoes, chopped and seeds removed
8 ounces whole-wheat pasta (rotini, bow tie, penne)
1½ Tablespoons vegetable or olive oil
2 medium garlic cloves, minced OR ¼ teaspoon garlic salt
½ cup onion, chopped (about ½ medium onion)
1 Tablespoon dried Italian seasoning
¼ teaspoon salt
1/8 teaspoon black pepper
¼ cup parmesan cheese

1 cup shredded mozzarella cheese

1. Wash and prepare vegetables.
2. Cook pasta according to package directions.  Drain water from cooked pasta and save ¼ cup of water.
3. Heat oil in a large skillet as pasta cooks.  Add garlic and onion to skillet.  Sauté over medium heat about 1-2 minutes or until soft.
4. Add any uncooked hard vegetables and cook for 3 minutes.  Add soft vegetables and continue to cook.  Add Italian seasoning, salt, and pepper.  Add tomatoes last and cook until warm.
5. Add cooked drained pasta to the vegetables.  Add a little of the water from the pasta if needed.
6. Add cheeses to mixture.  Stir until cheese is mostly melted.
7. Serve immediately.