3 tbsp. canola oil
2 small cloves of garlic, minced
5 shallots, chopped
1 tbsp. dried basil
5 large mushrooms, sliced
1 lb. fresh Roma tomatoes, diced
1 lb. fresh zucchini, diced and blanched
1 1/2 c. snow peas, trimmed and blanched
1 1/2 c. broccoli, chopped and blanched
1 tsp. salt
freshly ground pepper to taste
8 oz. spaghetti (I always double the recipe and make a pound of pasta)
freshly grated parmesan cheese
Boil water in a large pot. Add salt. Blanch all vegetables.
Heat oil in skillet over med heat.
Add garlic, shallots, basil, mushrooms and tomatoes and cook 5 minutes.
Add blanched vegetables, salt and pepper.
Cook 5 minutes, stirring occasionally.
Pour over cooked pasta. Serve with freshly grated parmesan cheese.