This is probably one of the easiest things you will ever make; plus, it gives you an opportunity to try new vegetables. If there are certain vegetables in season or on sale, just substitute those or include them along with the vegetables in the recipe.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Place a large saucepan with 1 inch of water over high heat and bring to a boil. Peel the carrot and cut into thin slices. Add the carrot slices and broccoli to the pan, cover, and cook for 4 minutes, or until the broccoli is still crisp but also a bit tender. Drain the water and set the broccoli and carrots aside. (Alternatively, if you have a microwave, place the carrots and broccoli in a microwave-safe container and add a little water. Cover with plastic wrap or wax paper and microwave on high heat for 5 minutes, or until tender.)
Step 2
Peel the onion and cut into 1/2-inch pieces. Cut the zucchini and yellow squash in half lengthwise, and then cut into thin slices. Peel and finely chop the garlic or put it through a garlic press. Cut the tomato in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and chop into 1/2-inch pieces.
Step 3
Place the peas in a colander. Fill the same large saucepan about two-thirds full with salted water, return it to the stove over high heat, and bring to a boil. Add the pasta and cook, stirring occasionally, for 10 to 12 minutes, or until al dente. Pour the pasta into the colander with the peas and drain well; this will defrost the peas and even cook them a bit.
Step 4
While the pasta is cooking, place the oil in a large skillet over medium-high heat. Add the onion, zucchini, and yellow squash and cook, stirring frequently, for 8 to 10 minutes, or until the vegetables start to get translucent. Add the garlic and cook for 1 minute, then add the tomato, broccoli, and carrot and cook for 2 to 3 minutes, or until the tomatoes are warm. Add the milk and Parmesan cheese to the pan and stir gently for 1 minute. Add the pasta and peas to the pan and stir until combined. Season with salt and pepper, sprinkle with some more Parmesan cheese, and serve immediately.
cooking 101
Step 5
The National Pasta Association lists fifty-one different types of pasta on their website. With so many to choose from it can be difficult to remember which one works best for what. An easy rule of thumb is that delicate pastas like angel hair should be served with light, thin sauces; thicker pastas such as fettuccine are good for heavier sauces; and pastas with holes, like penne or tube pasta, work well with chunky sauces.
