1/4 to 1/2 c. olive oil
3 cloves garlic, minced
1 lg. onion, sliced
Parmesan or Romano cheese
Pepper, freshly ground

Use a variety of fresh vegetables, whatever is available and colorful, according to your taste.

Suggestions: 1/2 sweet red pepper, chopped 2 carrots, grated 1 c. broccoli, chopped 1 c. green beans, broken into small pieces 1 c. yellow squash 1 c. zucchini 1 c. mushrooms 1 lb. thin spaghetti or linguini

Saute minced garlic and thinly sliced onion in olive oil. Add remaining vegetables, stirring and mixing until they are tender-crisp, about 10-15 minutes.

While vegetables are cooking, cook spaghetti according to package directions. Drain. Serve vegetables over hot pasta. Top with freshly grated Parmesan cheese and coarsely ground black pepper.