So simple, so fresh and so flavorful!  

• Pasta of choice2 tablespoons olive oil or ¼ cup vegetable broth or ¼ cup wine
• 12-14 fresh Roma tomatoes
• 2 bunches Italian chard, spinach, or kale, washed and chopped
• 5-6 mushrooms, sliced
• 1-2 zucchini, chopped
• 3-4 large shallots
• 4 garlic cloves, minced
• ½-1 jalapeño pepper, seeded, finely chopped
• 2 tablespoons fresh basil, chopped
• Salt, to taste
• Freshly ground pepper, to taste

Bring lightly salted water to boil for pasta in a 6 quart pot. Cook al dente per package instructions. Drain. Set aside. In a separate large skillet on medium-high heat, add oil or vegetable broth or wine. Add all vegetables to skillet and cook until all are tender yet crisp. Add salt and pepper to taste and add to pasta. Serve in warm bowls with warm, hearty bread.