Garden-Veggie Primavera

Ingredients

• 0.5 cup bell pepper rings red
• 0.5 cup broccoli florets 
• 0.5 cup carrots sliced
• 0.5 cup celery sliced
• 2 cups farfalle pasta hot cooked uncooked
• 0.3 cup basil fresh chopped
• 1  garlic clove minced
• 1 tablespoon olive oil 
• 2 tablespoons parmesan cheese fresh grated
• 0.5 cup peas green frozen
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 cup sacremento tomato juice 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat until hot.
2. Add carrot and next 4 ingredients (carrot through garlic); saut 3 minutes. Stir in tomato juice and basil; simmer 3 minutes.
3. Add peas, salt, and pepper; cook 2 minutes.
4. Add pasta; toss well.
5. Sprinkle with cheese.