Cooking Stuff: Summer Pasta

1/2 lb. snap peas
1-2 zucchini
4 medium carrots
3 plum tomatoes
1 bunch brocolli
1 large onion
1 bunch fresh basil
1 pound cooked rigatoni (or pasta of your choice)
3/4 cup grated parmesan cheese

Dressing:
1/4 c. red wine vinegar
1 T. mustard
1 t. sugar
1 t. salt
1/3 cup olive oil

Remove stems and strings from peas. Slice carrots. Chop zucchini into bite-sized pieces. Cut tomatoes into small cubes. Cut broccoli into small pieces. Cut onion into bite sized chunks. Slice basil to measure 1/2 cup.

In a medium pot, over high heat, put 1 T olive oil and cook onion for 2 minutes. Add peas and zucchini. Cook for 3 minutes. Remove to a large bowl.

Put broccoli and carrots into pan with 1/4 cup water and cook over medium heat (covered) for 3 minutes. Remove cover and cook an additional 5 minutes or until veggies are tender but still crisp.

Add cooked pasta to combined vegetables along with tomatoes, basil, and parmesan cheese and dressing. Stir. Can be served either hot or cold or room temp. 10 servings (as a side dish – but I like it as the main dish served with a fresh baguette).