Conchiglie Pasta with Garden Fresh Heirloom Tomatoes, Fresh Basil and Zucchini - The Olive Tap Recip

Ingredients

• 12 oz Conchiglie (sea shell) pasta
• 2 small zucchini
• 1 small red or yellow sweet pepper or substitute 1 large carrot
• 2 or 3 large cloves of garlic, chopped
• 2 cups ripe heirloom tomatoes, chopped
• 2 tablespoons plus 1/4 cup The Olive Tap’s Taggiasca or Italiano 100% EVOO (or your favorite)
• 5 medium mushrooms, trimmed and sliced thin
• 1/4 c. chopped fresh basil
• 2 tablespoons sliced black olives
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. crushed red pepper
• 1/3 c. butter
• 1/2 cup chicken stock
• 1 c. whipping cream
• 1/2 c. grated Parmesan cheese