1 package Cavatelli

Olive oil

1 bunch broccoli

1 onion chopped (optional)

1 carrots, sliced into small juliennes

1 celery, chopped

4 mushrooms, chopped

1 cups bok choy, cut into bite size pieces

3 Tbs chopped garlic

1 can chick peas

2 t. fresh thyme, leaves removed from stem, chopped

2 t. fresh sage leaves chopped

1 t. dried oregano

1 can fire roasted tomatoes with chili

½ cup hot whole sweet piquante peppers  (approx. 20 peppers)

½ cup calamata olives, cut in half

¼ cup fresh Italian parsley, chopped

For Baked Cheese Option

1 cup crumbled feta cheese

1 cup grated mozzarella cheese

2 Tbs Parmesan

Salt and pepper to taste

Cook pasta according to directions, al dente.

Meanwhile, in large wok, add olive oil. Add onions. When translucent, add carrots, celery and garlic. After 5 minutes, add mushrooms, then broccoli, then bok choy, allowing time for each one to cook down before adding the next. Add more olive oil, if needed, by slowly pouring it around the rim of the wok. Add fire roasted tomatoes with chili, chick peas, olives, hot sweet peppers and half the parsley. Add Salt and Pepper to taste. Add pasta to the wok, adjust seasonings, and serve.

To turn this dish into a baked casserole for your dairy lovers, pour the pasta and vegetables into a casserole dish, cover with the crumbled feta cheese, the grated mozzarella cheese, and the parmesan cheese, and bake at a 350 oven for 15 minutes until the cheese is melted and golden brown on the edges. Sprinkle with the remaining parsley.

Serve immediately and Enjoy!