Pasta Olivia

 This is perfect for a summer supper or anytime.

1 pkg. thin pasta 
1 c. each: chopped: pitted olives, chopped tomatoes, chopped bell pepper, chopped onions

1/3 c. dry vermouth

1/4 c. sliced green onions

2 - 3 T. oil 

1 tsp. each:  parsley, oregano, basil (dried or fresh)

1/4 tsp.  each: black pepper, salt

1 clove fresh garlic, crushed & chopped

1 tsp. fresh lemon juice

zest of 1 lemon

Cook pasta according to directions. 

Peel, rinse, chop onions,  garlic and place in a clean bowl.

Seed, rinse, chop peppers, add to onions.

Rinse, cut ends from chop green onions, add to onion bowl 

Zest and cut lemon in half.

Rinse, chop tomatoes, add to onion bowl.

Preheat skillet over medium high heat. Lower heat to medium, add oil.

Combine: vegetables, olives, herbs, garlic, salt, pepper, lemon zest.

Squeeze some lemon over vegetables.

Cook for 5- 6 minutes.  

Carefully add vermouth, cook for a couple of minutes more.

 Serve over your favorite pasta.

Serves 4