Vegetable Pine Nut Pasta
From: Kelly

• 1 green zucchini
• 1 yellow zucchini
• 1 tomato
• a big handful of snow peas(or some other pea pod I suppose)
• 1 green pepper
• 1 yellow pepper
• 1 green pepper
• 1/4 pound pine nuts (or a little over 3/4 of a cup. Could be substituted with almond slivers, but pine nuts make it taste great!)
• 1 small onion or a section of a larger one
• a few broccolli stalks
• a few calliflower segments, stalks pieces, whatever they're called!
• fresh mushrooms (packaged sliced, or whole ones chopped up)
• about 1/3 cup olive oil
• salt,pepper,garlic powder,oregano-add as desired
• angel hair pasta works good (but I guess others could substitute)

2. Next, chop up mushrooms(if needing chopping), calliflower, & broccoli into bite size pieces. Place in bowl.

3. Cut a little onion up for flavor into very tiny pieces. Add onion to bowl.

4. Cut the Green zucchini in about 1/2 inch slices, then cut them in half.
For yellow zucchini, leave slices in circles.
(I like to design mine with cuts, flower patterns, and other shapings, but that takes time so it works fine just sliced.)
Mix the veggies in the bowl together well.

5. Peel and clean out the tomato, and slice into very tiny peices, about 3 mm in width.
Do not put in bowl, keep seperate.

6. Put oil in a medium sized pan for sauteeing and heat.

7. Place pine nuts in pan. Cook until slightly brown.

8. Add the bowl of veggies to the pan and mix.

9. Boil a pan of water while veggies cook.
When pan reaches boil, add angelhair pasta.

10. Cook veggies for another 3-10 min (I'm not sure) depending on how they look.
Add spices and tomato pieces and taste occasionally to get the desired flavor.

11. If veggies are taking a while to cook, lower the pasta's heat to low and let sit.
It should be fine if kept warm.

12. Drain pasta, and serve veggies over the pasta.

Goes good with white bread, italian bread, fresh fruit, or fruit salad.
Serves about 5-6 people depending on how much pasta you make.