I seem to be on an Italian kick here.
I first got this recipe many years ago from one of those little Pillsbury cookbooks you find in the check out lane at the grocery store. I've altered it just slightly.
My favorite veggies for this dish are red bell peppers, broccoli, zucchini, and carrots.
12-oz. pkg. spaghetti
1 garlic clove, minced
2 Tbsp. olive oil
6 c. of your favorite veggies (or what you have leftover in the fridge)
1 c. milk (if you don't care about fat then use 1/2 and 1/2)
1/2 c. butter
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. Italian seasoning to taste
1/2 c. Parmesan cheese, separated
2 med. tomatoes, cut into wedges (peeled, if you're picky)
While your spaghetti is boiling, saute the garlic in a large skillet with the olive oil. Add your veggies and saute until they're tender crisp, about 5 to 10 minutes.
In a small saucepan combine the milk, butter, and spices. Heat until butter melts and remove from heat. Stir in 1/4 c. of the Parmesan, saving the 1/4 c. for later.
In a large serving bowl, combine the cooked pasta and sauce. Gently fold in the vegetables. Garnish with the tomato wedges and top off with the remaining Parmesan.