2 tbsp. olive oil
4-5 scallions
2 cloves garlic
1 bunch broccoli
2-3 med. zucchini
1 (28 oz.) can crushed tomatoes
Salt and pepper to taste
Fresh basil leaf
1 lb. medium egg noodles or fettuccine
Parmesan cheese

Heat oil in large skillet. Wash and diagonally cut whites and tender green of scallions. Saute 2-3 minutes. Slice garlic in half and saute with scallions until light brown. Wash and cut zucchini in quarters; slice thin. Add to skillet and saute. Wash and cut broccoli into florets (you can peel and dice stems and add them, too). Add to skillet; stir and saute 2-3 minutes. Pour in tomatoes and basil and spices, bring to boil, lower heat, partially cover and cook until tender. Serve over pasta and pass cheese.