1/2 head cauliflower flowerets
1/2 head broccoli flowerets
2 lg. carrots, cut in 1 inch diagonals
2 cloves minced garlic
3 tbsp. olive oil
1/4 c. Parmesan cheese
1 lb. shaped pasta (bowettes, swirls, etc.)

Stir fry vegetables in olive oil and garlic, while pasta boils. Both will be done about the same time.

Pour cooked vegetables with oil over drained pasta and mix. Sprinkle with cheese. Serve hot.

PASTA SALAD:

Add pepperoni slices, black olives, pepperocini, 1 teaspoon dried basil and vinegar to taste. Top with another sprinkling of Parmesan cheese. Serve cold.