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From the World's Healthiest Foods web site

This festive, colorful dish is an excellent way to enjoy the nutrients from a variety of vegetables. Don’t worry if you don’t have exact amount of vegetables. Feel free to add any other vegetables you may have in your refrigerator. This dish allows for a lot of flexibility.

Prep and Cook Time: 50 minutes Ingredients: 1 medium onion, quartered and sliced thin 1 small red bell pepper, cut in thin1inch strips 1 medium carrot cut in very thin sticks 1½ inches long 1 bunch thin asparagus cut 1½ inches long, discard bottom fourth 1½ cup zucchini or summer yellow squash, cut in thin 1inch strips. 6 medium cloves garlic, chopped 1 15oz can diced tomatoes, with juice 1 TBS + 1/4 cup vegetable broth 1 cup fresh basil, chopped 3 TBS fresh sage, minced 1 cup fresh parsley, minced 3 TBS fresh oregano, minced salt & black pepper to taste 4 oz whole grain linquini pasta 4 oz Chevre goat cheese (optional)

Directions:

1. Bring salted water to a boil for pasta.
2. Prepare vegetables by chopping.
3. Heat 1 TBS broth in medium stainless steel skillet. Healthy Sauté onion in broth over medium heat stirring frequently for 3 minutes. Add vegetables in order given, waiting about 1 minute between each.
4. Add tomatoes, broth and simmer for another couple minutes, until vegetables are barely tender, about 10 minutes. If needed, you can add a touch more liquid to keep moist. Add minced herbs. Season with salt and pepper.
5. While vegetables are simmering cook pasta, according to package instructions and strain through colander.
6. Toss pasta with vegetable mixture and top with goat cheese if desired.

Serves 6