Loaded Fettuccine with Veggies and Pesto Sauce in a Skillet

LOADED FETTUCCINE WITH VEGGIES AND PESTO SAUCE IN A SKILLET
1 (9-oz.) pkg. Giovanni Rana Fettuccine
1 (10-oz.) carton Cabernet tomatoes, halved
3 ears of fresh corn, kernels removed
1 (8-oz.) carton fresh sliced mushrooms
1 large green bell pepper, cut into strips
1 (7-oz.) container Giovanni Rana Basil Pesto
Olive oil
Salt, black pepper
Fresh grated parmesan cheese, optional

1. Prepare pasta according to package directions and set aside.
2. In large skillet, over medium heat, drizzle olive oil to coat bottom.
3. Saute bell pepper and corn kernels for about 3 minutes. Season.
4. Add the mushrooms and cook another 2-3 minutes.
5. Add the tomatoes and saute for another 1-2 minutes.
6. Season again.
7. Add the pasta and gently fold into the sauted veggies.
8. Gradually spoon in the pesto. You can use all of it or as much as you like.
9. Season to taste.
10. When served, sprinkle with cheese if desired.