2 zucchini, diced
8 to 10 mushrooms, sliced
6 tomatoes, diced
2 onions, chopped
4 cloves garlic, minced
3 tbsp. olive oil
1 sm. stalk broccoli, chopped coarsely
1/2 c. green beans, broken into 2-inch pieces
1 sm. yellow pepper, cut into 2-inch strips
1/2 c. white wine
1 tsp. oregano
1 lb. spinach noodles
1/2 c. Parmesan cheese, grated

Heat oil in a heavy-bottom, 10-inch skillet. Add garlic and saute until lightly browned. Add onions and saute, covered, until translucent, about 5 minutes. Continue cooking, adding zucchini, tomatoes and mushrooms. These should add a lot of liquid to the mixture, so leave the cover on to retain this liquid. Cook about 10 minutes before adding broccoli, beans, yellow pepper and oregano. Reduce heat and simmer for about 15 minutes, stirring occasionally.

Add wine to the vegetable mixture for the last 5 minutes of cooking and cook uncovered. While the vegetables are simmering, bring 5 to 6 quarts of water to a boil. Cook noodles about 10 minutes. Drain well. Toss noodles and vegetables well and serve warm, sprinkled with Parmesan cheese.