Pasta Primavera
1/2 lb. spaghetti, linguine, farfel, or other pasta
3/4 c. broccoli, chopped
3/4 c. carrots, sliced thin
1/4 c. peas
1/2 c. green beans, cut into bite-sized pieces
2 c. ripe tomatoes, chopped
2 tbsp. olive oil
1 tsp. minced garlic,
1/2 tsp. parsley
1/2 tsp. basil
1/4 tsp. thyme
1/2 tsp. oregano
Salt and pepper to taste
Pinch of red pepper flakes
1/2 c. grated Parmesan cheese
Add about 1 quart of water to a large pot and bring to a boil. Add the spaghetti; stir around so the pasta does not stick together. Cook for about 8 to 10 minutes until al dente. Drain well and pour into a serving dish.
Meanwhile, heat the oil in a large skillet and add the minced garlic; sauté for 30 seconds. Add the broccoli, carrots, peas, and beans and sauté for 2 to 3 minutes. Add the tomatoes, herbs and seasonings, sauté for 1 to 2 minutes.
Add the Primavera vegetable sauce to the pasta; sprinkle with the Parmesan cheese. Toss and serve.
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