Recipe(tried): Pasta with Vegetables

Hi Kathy,
I make fresh vegetables and pasta all the time. There are endless varieties. You simply take the vegetables of your choice and cut them in small pieces or slice (if zucchini or carrots) wash, drain, and sautee in some vegetable oil. I like to add a small amount of butter to the oil and also a dash of white wine during cooking. When veggies are tender, pour over pasta. If using carrots, slice them thin as they take longer to cook than most other veggies. I like to use individual veggies over pasta also such as sliced mushrooms sauteed in a little oil, butter, and wine, with some garlic and parsley.
Some people steam the veggies for a few minutes prior to sauteeing for quicker and more uniform cooking. I've never done that. Try shredding some fresh green cabbage with some onions in a little oil until tender. Great over linquine! Enjoy!