Ingredient:
3 tablespoons extra virgin olive oil
½ cup (75 g) chopped onion
3 cup (400 to 500 g) assorted fresh vegetables, cut into I- inch (2.5 cm)
Pieces (such as broccoli, zucchini, summer squash, snow peas, carrots,
Asparagus, sweet red bell pepper and mushrooms)
I tablespoon chopped fresh basil or I teaspoon dried basil
I tablespoon chopped fresh parsley or I teaspoon dried parsley
¼ teaspoon salt
Freshly ground black pepper, to taste
I pound (500 g) pasta, cooked (preferably angel hair or linguini
4 tablespoons grated Parmesan cheese
Method:
Heat the oil in a large frying pan or wok over medium heat. Cook
The onion for about one minute, or until tender. Add the vegetables
And sauté for about 5 minutes. Stir in the basil, parsley, salt and pep-
Per. Gently stir in the cooked pasta and toss it with the vegetables
Until it is well-mixed and heated through. Sprinkle each serving with one
tablespoon of grated Parmesan cheese.
