Pasta Primavera

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So many tomatoes in our new garden bed! And our friends Elsa & John gave us some lovely zucchini from their garden. So I though I'd try to make a primavera similar to one at our favorite Italian restaurant. I tried this a couple of weeks ago, and the result was good, but we wanted even more flavor... so this version has a few changes (red wine instead of white, adding olives, more mushrooms). It was delish! 

 Note: I didn't measure as I made it, so the amounts below are just rough guesses; adjust as you like.

Ingredients
1 onion, chopped
2 cups sliced fresh mushrooms
2-3 cups diced fresh zucchini 
2-3 cups diced fresh tomatoes
1/4 cup olive oil (or more if desired)
1 small can sliced olives (black or kalamata)
1/3 cup red wine 
4-5 cloves garlic, minced
1 T dried oregano 
1 T dried basil 
1 tsp each salt and pepper (or to taste)
1/2 tsp cayenne pepper (or to taste)
1/3 cup fresh basil, chopped

Pasta (we like Garofalo whole wheat pasta, fusilli especially, and also spaghetti)

Instructions
Dice the onions, slice the mushrooms, and chop the zuchinni and tomatoes; set aside in separate bowls. Saute the onion in olive oil for a few minutes. Add the mushrooms and saute a few minutes more. Add zucchini, saute a few minutes more. Add garlic, olives, dry spices and red wine, and saute a few minutes more. Add tomatoes and fresh basil, saute a couple more minutes. Cover and turn off the heat. What, you haven't made the pasta yet? Git going on that. Serve over pasta. Yum!

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