1/2 lb. thin spaghetti
3/4 c. broccoli, chopped
3/4 c. carrots, sliced thin
1/4 c. peas
1/2 c. green beans
2 c. ripe tomatoes, chopped
1 tbsp. olive oil
1/2 tbsp. vegetable oil
1/2 clove garlic, minced
1/2 tsp. parsley
1/2 tsp. basil
1/8 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/2 tsp. oregano
Pinch of red pepper flakes
1/4 c. grated Parmesan cheese

To prepare the Primavera sauce, heat the oil in a large skillet and add the minced garlic and cook. Add the beans, carrots, peas, and broccoli and stir until crispy tender for at least 2 1/2 to 3 1/2 minutes. Add the tomatoes, herbs (basil, oregano, parsley, pepper and thyme) and salt. Simmer for a minute or two until the tomatoes are tender, but remain somewhat firm.

Meanwhile, add about 1 quart of water to a large pot and bring to a rolling boil. Add the spaghetti; stir around so the pasta does not stick together. Cook for about 8 to 10 minutes until al dente (somewhat firm). Drain well in a colander and put into a large pasta serving bowl.

Add the Primavera sauce to the spaghetti and add the grated Parmesan cheese. Toss and serve immediately. Serve with toast sticks.

VARIATION: Use any vegetables available, fresh or frozen. Zucchini and cauliflower are good choices.