Confetti Spaghetti

Ingredients

3 tablespoons each: butter and olive oil

1 cup minced onion

3-4 cloves garlic, minced

1/2 teaspoon salt

freshly ground pepper to taste

1 teaspoon dried basil

2 stalks broccoli - chopped

2 cups small cauiflowerettes

1/4 pound mushrooms, chopped

2 cups frozen peas

1 medium-size red bell pepper, diced

3 tablespoons Tamari sauce

1 pound spaghetti or linguine

4-6 scallions minced (OPTIONAL: I left out for the kiddos)

1 packed cup finely-minced parsley or dried

2 packed cups grated cheddar

Directions

1. In a large, heavy skillet, cook the onions and garlic in combined butter and olive oil with salt, pepper, and basil, until the onions are soft (5-8 minutes).

2. Add broccoli, cauliflower, and mushrooms. Stir, cover, and reduce heat to medium-low. Let cook until the broccoli and cauliflower are just tender (8-10 minutes).

3. Add peas and diced red pepper. Stir and cook over medium heat for just a few minutes - until the peas and peppers are just heated through. Remove from heat, and stir in soy sauce.

4. Cook the pasta until al dente. Drain, put into a large bowl, and immediately add the saute with all its liquid. As you toss the mixture, sprinkle in the cheese and scallions and parsley (if using). Serve while hot!

Notes

This makes a lot so often I only make 1/2 recipe. Frozen mixed cauliflower and broccoli can be used with 1 package for 1/2 recipe.

8 oz spaghetti

1 1/2 TBS each butter & olive oil

1/2 cup onion

2 garlic cloves

1 stalk broccoli

1 cup cauliflower

1/2 red pepper

1/8 lb mushrooms

1 cup peas

1 1/2 Tbs Tamari

1/4 tsp salt

1 cup cheddar cheese