Tender Pasta with Vegetables

I love meals that are quick and versatile. Tender Pasta with Vegetables is the epitome of both.  This basic recipe allows for the cook to take culinary license and create a delicious, nutritious meal, perfectly suited to the taste of whomever will be eating it.  Thanks for sharing, Aunt Joan!  


1-1 1/4 pound selected tender vegetables (e.g. peppers, zucchini, tomatoes)
1 tbsp. salt
1 pkg (1 pound) pasta
4 tbsp. fat (olive oil, butter or bacon fat)
3 cloves garlic and onion, chopped 
ground black pepper
fresh and dried herbs of choice
Parmesan cheese, to taste  


Prepare selected vegetables.  Bring 2 quarts of water to boil in a large kettle.  Add salt and pasta.  Cook until al dente, using package directions.  


Meanwhile, in a large skillet, heat fat and garlic until garlic just starts to sizzle.  If using onion, add and saute until soft, 3-4 minutes.  Add prepared vegetables to the pan, sprinkling generously with sale and pepper.  Saute until tender, 5-7 minutes.  Saute tomatoes last.  Stir in herbs and cook to blend flavors, about 1 minute longer.  remove from heat and set aside.  


Drain the pasta, reserving 1/2 cup of the cooking liquid.  Return pasta to the pot and add contents of skillet, pasta cooking liquid and a generous sprinkling of Parmesan cheese.  Serve with additional cheese. 


Note: For veggies, I used zucchini, bell peppers, and mushrooms. For pasta, corkscrew style.  For fat, I used olive oil and for flavor I added crushed red pepper and fresh parsley.