1. Prepare pasta according directions and drain when cooked. 2. If you are using diced tomatoes (which I highly recommend for extra flavor), drain the tomatoes of liquid and set aside. If you want the pasta to have a thinner sauce, keep the juice. 3. Meanwhile, pour enough olive oil to coat the pasta and whichever vegetables you are using into large pot over high heat. 4. Add garlic and onions to pot. 5. Cook until garlic takes on a nice golden brown color. 6. If you are using diced tomatoes, add them to the mix. 7. Quickly add whichever vegetables you are using to pot (I use frozen vegetables just because it's easier and no one seems to notice). If you use all the suggested veggies in the recipe, add them in the order: frozen veggies, capsicum, spinach, spacing out when added so they're all cooked to your liking. 8. Cook veggies until heated throughout or tender-crisp. 9. At this point, taste the veggie mix and if desired, add basil, salt and pepper to taste (sometimes I leave out pepper and basil), and retaste. 10. Add the pasta and toss to coat. 11. Serve with grated parmesan cheese on top if desired. 12. Enjoy! ---------------------------------------------------------------------------
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