Ingredients
1 tablespoon olive oil
1 large clove garlic, minced
3 yellow squash, diced
1/2 large green pepper, diced
1/2 small onion, diced
1 whole carrot, diced
1 large tomato, diced
4 ounces fresh mushrooms, sliced
8 ounces tomato sauce
1 can artichoke hearts, drained and chopped
2 tablespoons capers
1/4 cup dry white wine
1 tablespoon fresh rosemary, minced
Preparation
Heat olive oil in large nonstick skillet. Add crushed garlic, onion, green pepper, squash, & carrots. Saute for a few minutes, until onions are soft. Add diced tomatoes and mushrooms, add wine, herbs, tomato sauce, and lastly, artichoke hearts and capers. Cook for 10-12 minutes, or until desired doneness. Ladle sauce over 1 1/2 cup portions of pasta, and sprinkle with 2 tablespoons of parmesan cheese.
