Vegetable Medley Pasta (vegetarian, high fiber, low fat, clean eating)

2 cups Whole Grain penne noodles, dry
3 tablespoons olive oil
1 clove garlic, minced
1/2 onion, thinly sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow squash, halved and sliced
1 Japanese eggplant, quartered and sliced
1 large fresh tomato, grated (I chopped)
1/2 cup veggie broth
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup basil, sliced thinly
1/4 cup parsley, roughly chopped
(use whatever veggies you have on hand that are fresh and tasty)


Cook pasta until noodles are soft but still have a bit of a bite to them.
Meanwhile, heat oil in a large pan over medium heat with garlic and onion.
Add bell peppers, squash, and eggplant.
Let vegetables begin to soften.
Add grated tomatoes, broth, salt, and pepper,
Cook down until vegetables are soft and most of the liquid has evaporated, about 5 to 7 minutes.
Remove from heat. Add basil and parsley. Stir into the vegetables until the herbs are wilted.
Drain the pasta, but reserve 1/2 cup of the pasta water.
Empty pasta into a large serving bowl, add pasta water, and top with vegetable mixture.
Stir everything together so that it's evenly incorporated.

Serves 4 to 6.