Veggies-Pasta Poupouri - Pasta

Method

• Take your favorite pasta.
• We like bow ties.
• Put pasta water on to boil.
• As you wait for the water to boil, check refrigerator; what fresh vegetables are available.
• Pick one or a handful of every color.
• We generally find options like carrots, green beans or pepper, squash.
• Leftovers are okay, too, but if you use corn, remove from cob.
• Check freezer if your fresh veggies' color selection is low; we've used frozen corn and peas.
• If using any frozen vegetables, set aside on counter to defrost.
• Together, you want about 3 cups of vegetables once you cut up larger items, chunks or slices, nothing too thick.
• Get out the wok and add about 2 tablespoons of oil.
• Heat until it sizzles on medium-high heat. By now, you should be able to put on the pasta.
• In the wok, stir-fry the fresh vegetables.
• If you are using some frozen, make sure they are defrosted/drained; pat with paper towel before you add them to the wok.
• When pasta is cooked and drained, immediately toss with egg (it will cook from the heat of the pasta) and several pats of butter.
• Gently toss pasta with cooked vegetables; sprinkle with Parmesan cheese and serve.