In a pot of boiling water, drop the following.

A handful of:
cauliflowerettes broccoli
peeled and chopped carrots
coarsely chopped onion
asparagus spears broke off at the bottom

Blanch 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.

Drop a 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) cheese!

Maybe a spinach salad with ranch dressing, or a ceasar salad would be good with this recipe!