1/2 lb Spaghetti, cooked according to package directions,
drained and set aside, reserving 1/2 cup of pasta liquid.
2 tbs. extra virgin olive oil
6 cloves garlic, minced
1/2 cup chopped onion
1/2 cup frozen peas
1 bunch of asparagus, cut into 1 1/2″ pieces
2 carrots, peeled and cut into 1 1/2″ pieces
1 ear of corn, scraped
1/2 green bell pepper, cut into 1 1/2″ pieces
1/2 cup freshly grated parmesan cheese
4 sprigs of basil, thinly sliced
salt & pepper to taste
Add olive oil to large skillet, add garlic and onion and cook 30 seconds, add remaining vegetables and stir fry on high heat about 5 minutes until vegetables are al dente, stir in pasta water and and cook a couple more minutes. Salt and pepper to taste, sprinkle with parmesan cheese and basil, serve with good crusty bread. Enjoy!!