Instructions: * Note: Pasta can be any kind - noodles, spirals, bow ties, or any color.

Fill a large kettle with water and heat until boiling. Add the pasta and cook until "al dente". Do not over cook. Remove from heat and drain the pasta. Place pasta into a large bowl. Add the olive oil and toss. Set aside.

In a large skillet, add the chicken broth and heat. Add the garlic, tomato and onions. Cook until onions are transparent. Add the remaining vegetables and cook for only 5 minutes - or until tender crisp. Stir in the basil and oregano. Pour over the pasta and refrigerate. Serve on a leaf of Romaine lettuce.

This recipe yields 6 servings.

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