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 Serves: As many people as you wish, depending on appetites--we get 3-4 servings from a pound of pasta

One pound organically produced fettucine (of course, angel hair pasta, spaghetti and linguini work fine too!)

Organically produced feta cheese, 1-2 ounces per serving (try Organic Valley, Horizon Organic)

1 red pepper, diced or julienned

1 yellow pepper, diced or julienned

1 red onion, sliced extra thin

1 yellow summer squash, sliced very thin

1/2 carrot, shavings

2-3 roma tomatoes, sliced thin

Fresh minced or crushed garlic to taste

Fresh herbs to taste: basil, rosemary, and/oregano (chopped or whole leaf)

1-2 T olive oil

Black pepper and salt to taste

1. Cook pasta according to direction, rinse, drain and set aside
2. While pasta is cooking, sauté all vegetables except tomatoes in a large skillet or sauté pan in the olive oil.
3. Serve pasta in large bowls and top woth sauteéd vegetable mixture. Toss.
4. Toss in one or two ounces of feta cheese to each bowl.
5. Arrange sliced tomatoes around edges of bowl.
6. Season to taste.

That's it! A gorgeous and delicious dish in summer sunshine shades of red, gold and orange.

Serve with fresh warm bread and a green salad if desired.

I favor dishes that can be varied every time, and this is no exception. Some ideas:
1. Other cheeses may be used.
2. Other vegetables may be used--I use many different veggies for pasta dishes, and only named the ones in this recipe for their bright, sunset-like colors. Green zucchini, shiitake mushrooms, leeks, cooking greens, and broccoli are other favorite pasta-topping veggies.
3. Pasta sauce is optional.

Note: Because it's healthier for the environment as well as for people, we use only organically produced cheeses (Organic Valley and Horizon are two national brands; check for your own local brands), organically grown produce, and packaged products with organically grown ingredients. See Food Brand Recommendations for brand suggestions.

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