Pasta with Vegetables
|Fettucini/Vermicelli /spaghetti||1 1⁄2 Pound|
|Vegetables||9 Cup (144 tbs) (broccoli florets, zucchini sticks, carrot sticks, shelled green peas, snow peas or sugar snap peas, snap green beans, or asparagus)|
|Cherry tomatoes||2 Cup (32 tbs)|
|Olive oil/Butter||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||To Taste|
|Fresh parsley/Fresh basil, parsley, and thyme - 1/2 cup, chopped, mixed||1⁄2 Cup (8 tbs), chopped|
1 In a large pan, add a large quantity of water and bring to a boil.
2 Add in pasta and boil.
3 Drain well and keep aside, if using immediately.
4 If you want to use it later, put it back in a bowl with water to cover, or in a plastic bag, this will prevent drying out of pasta.
5 Meanwhile, In a pan, separately boil the florets, zucchini, carrots, peas, beans, or asparagus.
6 Cook until just tender.
7 Drain well and set aside.
8 In a large pan, heat the oil or butter.
9 When sizzling hot, add in the cooked vegetables.
10 Gently toss over heat, coating well with the oil.
11 Add in the tomatoes, pasta, salt, freshly ground pepper and herbs to taste.
12 Continue tossing until thoroughly heated.
13 Serve hot.