Greek Farfalle Pasta and Vegetables

This was adapted from Main-Course Vegetarian Pleasures, one of the very first vegetarian cookbooks I ever owned. The recipes are simple and basic, and helped both me and my parents make some great meals for our whole family. Greek-Style Bulghur and Vegetables with Feta Cheese. We have a nice stockpile of pasta (it was on sale), so I wanted to substitute. This was really great on a warm summer evening. It will definitely be in heavy rotation in the next few months.
1/2 package farfalle pasta, cooked according to the package
2 Tbsp olive oil
1 medium onion, diced
1 cup seeded, diced tomato
3 medium zucchini, diced
1 red bell pepper, diced
1 1/2 tsp dried oregano
1/4 tsp thyme
Lots of ground pepper
~ 6 kalamata olives, chopped
~ 3 oz feta cheese, diced

Saute onion in olive oil over medium heat until translucent. Add veggies, oregano, thyme and pepper. Cook until veggies are tender yet crisp. Stir in olives, and cheese until warm. Stir in cooked farfalle pasta.
This should serve 4 people, but we didn't have any side dishes so there wasn't much left over after me and the Mr. chowed. The little bean liked it as well, but she doesn't eat enough to really count ;)

To get the little bean to try a new combination, I placed the plain pasta, the cooked veggies, feta and olives all in separate sections on her plate. Each one was a hit, so her next serving was the mixed up dish that her dad and I were eating. Awesome! She is really an adventurous eater. Last night I made indian-spiced chickpea cutlets, potato curry and quinoa. The cutlets were her favorite, but she cleaned her plate. That is just too cool.