4 tbsp. olive oil
3-4 garlic cloves
1 c. broccoli
1 c. carrots
1 c. onion
1 c. celery
1 c. mushrooms
1 c. zucchini
1 c. red peppers
1/2 to 1 c. chicken broth
1 lb. spaghetti or rigatoni

Put the olive oil into a pan, saute the garlic cloves, then add the vegetables. Saute a little bit, then add chicken broth. Cover and steam so vegetables are a little crispy but tender. At the same time, cook spaghetti or rigatoni (al dente) in lots of boiling water with no salt. Drain and mix it with the vegetables. Add a dash of fresh basil and grated cheese.