Ingredients:

8 oz San Giorgio® Mostaccioli Rigati
2 cups broccoli florets
2 cups zucchini, trimmed, halved lengthwise and thinly sliced
1 each red bell pepper, cut into strips
1 jar (24 oz.) pasta sauce
1 can (2.25 oz.) sliced ripe olives, drained
1/3 cup grated Parmesan cheese

Cooking Directions:

1.  Prepare pasta according to package directions ... adding vegetables to pasta cooking water during last 2 minutes of cooking. Drain pasta and vegetables.

2.  Meanwhile, in medium saucepan, heat pasta sauce. Toss hot pasta and vegetables with sauce; sprinkle with olives and cheese.