VERDURA (Vegetables Italian Style)

1 fennel bulb, trimmed and diced
1 1/2 lbs. diced fresh tomatoes
1/3 small red onion, diced
1 garlic clove, finely chopped
small handful basil leaves, coarsely chopped
small handful mint leaves, coarsely chopped
1/2 cup extra virgin olive oil
Juice of 1 lemon
salt and freshly ground pepper to taste

Combine in bowl and toss with cooked pennette or other small pasta. Top with grated Parmesan cheese. I used Whole wheat Blend Pasta (Penne Rigate). Let the fun begin!