Tuscan Bouquet Pasta with Vegetables and Bacon

This simple, delicious pasta can be made with any fresh vegetables you have on hand.  Substitute zucchini for squash, arugula for spinach, or add eggplant - whatever is fresh and readily available. Serve with a crusty bread, olive oil for dipping and  you're good to go!

6 slices bacon, diced and browned
3/4 pound (uncooked) penne pasta
3 teaspoons OLIVE & VINE Tuscan Bouquet EVOO
1/2 cup onion, diced
2 cloves garlic, finely chopped
3 small to medium yellow squash, cubed
4 Roma tomatoes, peeled, seeded and diced
1/4 pound mushrooms, sliced
1/2 cup Kalamata olives, sliced
2 cups fresh spinach
1/2 cup fresh Italian parsley, chopped
2 tablespoons fresh basil, chopped
salt and fresh ground pepper to taste
Parmesan cheese to top (optional)

Bring salted water to boil in a large pot.  Cook pasta according to package directions until al dente.

Warm Tuscan Bouquet EVOO in a large skillet.  Add onion and cook until translucent. Add squash, garlic  salt and pepper to taste, and cook 2 minutes.  Add tomatoes and cook for 3 more minutes, then add mushroom and cook until tender.  Add bacon, olives, spinach, parsley and basil and gently stir until wilted.  Serve hot over penne pasta and top with Parmesan cheese if desired.  Serves 4.