1/4 cup olive oil
4 garlic cloves, chopped
6-9 carrots, peeled and cut into ¼-inch thick slices
2 cups broccoli flowerets
4 small zucchini, trimmed and sliced into ¼-inch thick slices
1 red pepper, cored, seeded and julienned
1 green pepper, cored, seeded and julienned
1 yellow pepper, cored, seeded and julienned
1 pound bow-tie pasta (farfalle)
Lawry's seasoned salt
Lawry's seasoned pepper
Lawry's garlic salt
Garlic Powder
Fresh basil
Parmesan cheese

In a large sauté pan, heat the olive oil over moderately high heat. Add the garlic and sauté until softened, about 1 minute, stirring often. Add the carrots and cook until tender, 8 to 10 minutes. Stir constantly to prevent sticking. Add spices as you add each additional vegetable. Add the broccoli and zucchini and sauté for another 3 to 4 minutes, stirring frequently. Add the peppers and cook for 2 more minutes, stirring constantly. Add more olive oil if needed and more seasonings according to taste.

Bring a large pot of lightly salted water to a boil and cook the pasta for 8 to 10 minutes. Drain well and transfer to a serving bowl. Add the vegetables to the pasta and toss. Add Parmesan cheese and garnish with basil.