Don’t let the number of vegetables turn you off. This is another recipe determined by whatever you have in your kitchen. I happened to have a billion times a million vegetables when I made this:
PASTA WITH VEGETABLES
4 cups vegetables (I used a combination of onions, mushrooms, garlic, carrots, spinach, Brussels sprouts, broccoli, red pepper, and green beans)
8 oz. pasta (I used whole wheat shells)
1 tbsp olive oil (although sesame oil would be nice, too)
1/4 cup grated parmesan cheese
Add a generous amount of salt and boil water. In a metal strainer, parboil the firmer vegetables (like carrots, Brussels sprouts, broccoli, red pepper, and green beans) for three minutes.
Meanwhile, sauté the softer vegetables in a frying pan in the oil. Drain and add the parboiled vegetables to the frying pan and the pasta to the boiling water.
Drain the pasta and spoon on a plate. Add the vegetables and sprinkle with freshly grated parmesan cheese.