Summer Pasta Your Way

10 oz dried spinach or whole grain spaghetti
2 TBSP sliced green onion
1 TBSP olive oil
1 1/2 c. assorted fresh summer vegetables*
1/4 c. sun dried tomatoes, drained and snipped
2 c. assorted color tomatoes (either grape or cherry halved or regular seeded and chopped)
1/2 c. white wine or broth
1/4 c. pitted kalamata olives, sliced opt.
salt and pepper to taste
1/2 c. crumbled feta cheese (or goat, gouda, or shredded parmesan)
2 TBSP. snipped fresh basil
Cook pasta in salted water according to package directions. Meanwhile, in large skillet cook onion in hot oil over med.
heat for 30 seconds. Stir in assorted veggies and dried tomatoes. Cook covered 5 minutes, stirring once. Stir in fresh tomatoes, wine or broth, and olives if desired. Cook 30 seconds more. Spoon tomato mixture over hot cooked pasta, Toss gently. Season to taste with salt and pepper. Sprinkle individual servings with cheese and basil. Can add grilled chicken or shrimp also.
* sugar snap peas halved crosswise, quartered and sliced zucchini or summer squash, sliced mushrooms, diced sweet peppers, cooked lima beans, green beans, asparagus, carrot, or eggplant are all options.