Veggie-Basil Pasta

6 ounces pasta, such as farfalle or campanelle1 tablespoon olive oil2 medium bell peppers, yellow and/or orange#8531;cup red or yellow onion, finely chopped 2 cloves garlic, minced1 can (14 ounces) quartered artichoke hearts1 can (14 ounces) hearts of palm, sliced into coins1 cup fresh tomato, seeded and chopped #188; cup fresh basil, snipped, or 2 teaspoons dried, crushed2 tablespoons shredded or grated parmesanCook pasta until al dente, 8-10 minutes. Drain and keep warm.While pasta cooks heat oil in skillet; saute peppers, onion and garlic until tender, about 5 minutes. Add artichoke hearts and hearts of palm and cook 1 to 2 minutes more. Stir in tomato and basil; cook 2 minutes more or until heated through.Add pasta to vegetables and toss gently. Sprinkle each serving with parmesan.Serves four.