Instructions: In a soup pot, cook the pasta according to the package directions; drain in a colander and set aside.

In the same pot, heat the oil over high heat. Add the yellow squash, zucchini, bell pepper, onion, and garlic, and saute for 8 minutes, just until tender. Add the tomatoes, mushrooms, chicken broth, salt, and black pepper, and cook for 3 to 5 minutes, or until heated through.

Return the pasta to the pot and cook until well combined and heated through, stirring frequently. Sprinkle with the cheese and serve.

This recipe yields 6 to 8 servings.

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