All fresh vegetables:
1 bunch broccoli
1 lg. red pepper
1 lg. green pepper
1 lg. yellow pepper
3 zucchinis
3 carrots
1 fist sized onion
1/2 lb. mushrooms
1 c. oil (salad, olive or half and half)
1 stick butter
About a dozen cloves of garlic
1 c. grated Italian cheese
1 lb. rotelle macaroni, cooked

Cut all vegetables into small pieces and set aside. Put garlic through a press and saute in oil and butter. You'll need a large frying pan or wok. Add vegetables, no water, and saute until desired tenderness. Toss with cooked pasta. Add 1 cup grated cheese and toss again. Serve hot or cold.