1/4 cup julienne red bell pepper
1/2 cup quartered roma tomatoes
1/3 cup each broccoli florets, 2-inch asparagus and green bean pieces, and julienne zucchini
1/3 cup fresh-cut corn
1/3 cup julienne carrots
1/3 cup quartered marinated artichoke hearts
1/3 cup quartered mushrooms
3 tablespoons fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1/2 cup chicken stock
2 1/2 cups precooked angel-hair pasta
1/2 teaspoon red pepper flakes
1 tablespoon grated Parmesan cheese
Salt and pepper to taste

Roast peppers and tomatoes in 350-degree oven for 15 minutes. Set aside. Blanch broccoli, asparagus, green beans, and zucchini 1 minute.

Place corn and carrots in bowl with blanched vegetables, artichoke hearts, mushrooms, and basil; toss with olive oil.

In heavy skillet sauté garlic and vegetable mixture. Add chicken stock and bring to a boil. Add pasta, peppers, tomatoes, and pepper flakes. Cook 3 to 5 minutes. Remove from heat and toss with Parmesan, salt, and pepper. Serves 4.

Serve with Shrimp and Scallop Skewers with Avacado Sauce recipe from Third Coast Rotisserie and Grill.