Vegetable Pasta Sauce

1 can (about 14 ounces) whole tomatoes, undrained

1/2 cups sliced mushrooms

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 small yellow squash, cut into 1/4-inch slices

1 small zucchini, cut into 1/4-inch slices

1 can (6 ounces) tomato paste

4 green onions, sliced

2 tablespoons Italian seasoning

1 tablespoon chopped parsley

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon red pepper flakes

1 teaspoon black pepper

Hot cooked pasta

Parmesan cheese and fresh basil