Claire's Enlightened Tub Noodles

Chef Steve's tip: Note the noodles here are spaghetti or fettuccine. You can add any vegetable to this dish as my mom did. She always completely overcooked her pasta and vegetables because that was her style. This dish would never be the same if my dad didn't complain that they were too soft with her saying, "I like it that way." You can cook them to the degree of doneness that pleases you, but I recommend al dente.
 

Ingredients

Salt, to taste
Water
1 pound fettuccine or spaghetti, cooked al dente and drained
1 tablespoon extra-virgin olive oil
2 teaspoons butter
1/2 cup chopped onions
3 cloves minced garlic
1/2 cup small broccoli florets
1/2 cup sliced snow peas
1/2 cup chopped zucchini
1/2 cup chopped red bell peppers
1/2 cup sliced mushrooms
1 teaspoon dried Italian herbs
1/4 cup shredded parmesan cheese

In a large pot of salted boiling water, cook the pasta according to pacakge directions until al dente; drain.

Meanwhile, in a large nonstick skillet, heat the oil and butter over medium-high heat. Add the onions, garlic and broccoli. Sauté 2 to 3 minutes. Add the snow peas, zucchini, peppers, mushrooms and Italian herbs. Sauté the vegetable about 5 minutes until crisp but tender. Add the cooked pasta and combine well with the vegetables.

Sprinkle with cheese and serve. Makes 6 servings (unless you are part of my family).

Per serving: 361 calories, 17 percent calories from fat, 7 grams total fat, 2 grams saturated fat, 7 milligrams cholesterol, 61 grams carbohydrates, 4 grams total fiber, 2 grams total sugars, 56 grams net carbs, 14 grams protein, 90 milligrams sodium.