Pasta Primavera

1/2 pound penne
2 tablespoons olive oil
1 small onion, sliced
1 crushed garlic clove
1 small green pepper, sliced
3 tablespoons finely chopped parsley
1 zucchini sliced (or broccoli florets)
1/4 pound mushrooms quartered
1/4 to Y2teaspoon Tabasco
1/2 teaspoon dried oregano
salt and pepper
2 fresh tomatoes
10 black olives pitted and halved
freshly grated parmesan cheese

Bring a large pot of salted water to a full boil. Add pasta. Cook, uncovered, stirring occasionally until al dente (about 10 minutes). Meanwhile, heat oil in a large frying pan set over medium heat. Add onion, garlic, green pepper and parsley. Saute for 3 minutes, stirring frequently. Add zucchini, mushrooms, Tabasco, oregano, salt and pepper. Saute for 3 minutes. Dice tomatoes and add along with olives. Simmer, uncovered, stirring often, for 5 minutes. Drain pasta well. Mix with vegetable mixture and parmesan. (Serves four).