Bring a four quart pot to a boil and add the frozen veggies, when almost done add the bow ties and cook till tender. Dice and mince the onions and saute in a pan in about 1 tbls. of olive oil. When tender add the diced tomatoes and cook down until most of the moisture is gone from the tomatoes. Drain pasta and veggies and mix all together. Serve with a crusty vegan bread and light salad.