In a pot
of boiling water, drop the following.
peeled and chopped carrots
coarsely chopped onion
asparagus spears broke off at the bottom
these for about 15 minutes. You might want to give
the carrots a head start, then the broccoli and cauliflower,
then the asparagus, then the onions. Now scoop these
blanched vegetables out with a slotted spoon leaving
the boiling water behind. To avoid the peeling and
all, you could buy a bag of mixed vegetables at the
market. Add a tsp.of salt to the boiling water.
pound of spaghetti (1lb. package), and stir it around
so it doesn't stick together. Now, you know what al
dente is (to the tooth when you bite into it) so you
want to stop the cooking process at this point by
draining and setting aside.
In a sauce
pan, heat 1 1/2 cups of your marinara sauce and add
your strained pasta and then the vegetables. Cooking
on low heat and stir in 4 tbsp.of grated parmigiano
cheese. Make a beautiful presentation on your plate
by adding, at the last minute, a diced up cold tomato
sprinkled on top along with chopped parsley, followed
by a little more parmigiano or romano (my favorite)
spinach salad with ranch dressing, or a ceasar salad
would be good with this recipe!