Summer Vegetable Pasta (with Turkey Brats)

Makes extra for lunch the next day!

This is a quick and easy meal to make.  In the time it took to make the pasta, I was ready to serve up supper.  It can easily be made vegetarian by simply omitting the bratwurst and adding more mushrooms. This was fresh, tasty, and warmed up well the next day--perfect for lunches!

Summer Vegetable Pasta with Turkey Brats
Yield: 4-5 entree servings

1 lb penne or spiral pasta (a blend of whole grain would be nice. I used corn, but would have preferred brown rice pasta)
3 cooked turkey bratwurst, cut into 1/4" coins
2 or 3 big handfuls of fresh green beans, trimmed
2 bunches green onions
2 cups chopped red, yellow, or orange bell pepper (about 1 + 1/2 peppers)
1 medium zucchini, sliced in 1/4" coins and then halved
1 medium yellow summer squash, sliced in 1/4" coins and then halved
1 handful of grape tomatoes
1 small portabella mushroom cut into 1/4" cubes
4 cloves of garlic, sliced
1/2 cup white wine (or low-sodium chicken broth)
6 leaves finely chopped fresh basil
1/2 tsp dried oregano
Salt
Pepper
3 Tbsp Extra Virgin Olive Oil (divided)
Parmesan cheese or Pecorino Romano for serving (I ran out of PR, so soft goat cheese is what you see in the picture)

1. Bring enough water to a boil in your pasta pot to cook 1 pound of pasta.  Before adding the pasta, though, add the green beans and cook for a couple of minutes.  Remove them with a slotted spoon, and add the pasta, cooking according to package instructions for "al dente."  Drain pasta, reserving a cup of water for making a sauce if needed. 
2. Meanwhile, heat a tablespoon of olive oil in a large frying pan and brown the sausage coins, about 3 minutes each side.   Remove to a bowl, add rest of the olive oil to the pan and add the garlic, mushrooms and all the veggies except the green onions to the pan.  Cook until the beans are ready, and then, when there are 8 minutes remaining for the pasta, add the beans, salt and pepper, bratwurst, green onions, oregano, and white wine to the pan.  
3. When pasta is drained, turn off the stir-fry heat, and add the pasta and basil to the pan along with a little of the reserved pasta water at a time.  Stir until well combined.  Serve topped with grated Parmesan cheese.