Vegetable Pasta Stir Fry

This is a recipe from my mom. As a child I always loved getting the leftovers in my lunch the next day...

12 oz multi-colored Rotini, cooked as pkg directs, drain until VERY dry (don’t overcook)

While pasta draining, cook in wok or non-stick pan for 5 min:
1 TBS olive oil
1 medium onion, diced

Add:
2 cloves garlic, minced
2 medum carrots, diagonally sliced
1 small zucchini or yellow squash, sliced
2 cups broccoli
1 bell pepper

Turn off heat and add:
1 TBS basil
¼ cup Parmesan cheese
Drained Rotini Pasta
2/3 ranch dressing (BYU Creamery my favorite---or I make my own)
1 TBS Braggs Aminos (or soy sauce)
salt and pepper to taste

-Mix together and serve warm, or at room temperature.
-Optional add some fresh chopped tomatoes.