| 1 jar (7 ounces) | sun-dried tomatoes, chopped, reserving 1/4 cup oil |
| 1 | leek, chopped (white and light green part) |
| 1 cup | zucchini, chopped |
| 1 cup | yellow squash, chopped |
| 11/2 cup (1 small) | fennel bulb, trimmed, finely chopped |
| 1/2 box (6 ounces) | BARILLA Tri-Color Fiori |
| 2 tabelspoons | finely chopped fresh basil leaves |
| 2 tablespoons | finely chopped fresh mint leaves |
| 2 tablespoons | finely chopped fresh parsley |
| 1/3 cup | fresh grated Parmigiano Reggiano cheese |