Summer Farfalle

This pasta is light and fresh. It can be eaten hot or cold, both are good. If you do not have all vegetables listed below, you can substitute with what you have in the fridge. Sometimes I don't have any green beans so I add more zucchini and carrots. I hope you enjoy this!

Ingredients

1 cup sun-dried tomatoes, coarsely chopped
454g farfalle
3 tablespoons olive oil
4 garlic cloves, chopped
1 large red onion or 3 leeks, chopped
One pinch of hot pepper flakes
1 cup green  beans, diced
1 cup yellow beans, diced
2 small zucchini, diced
2 carrots, thinly sliced
1 cup chicken or vegetable broth
1/2 cup grated parmesan cheese
50 ml chopped parley
8 basil leaves

Directions

1. Drain sun-dried tomatoes and coarsely chop them. Set aside.
2. In a large pot of salted water, cook pasta.
3. Meanwhile, in a large skillet, heat olive oil on medium-high heat. Saute garlic, onions (or leek) and hot pepper flaked for about 2 minutes. Add vegetables and saute for about 5-7 minutes, until they are tender but still crunchy.
4. Add chicken broth to vegetables and simmer for 2 minutes.
5. In a large bowl, mix pasta, vegetables. parmesan cheese, sun-dried tomatoes, parsley and basil. Serve immediately with more cheese if desired.