At the end of the week there is always an array of leftover veggies in my fridge that I hate to throw out. So, this recipe is great to serve so you don't have to and it tastes great. I'm using what's left in my fridge so don't go buy anything if you don't have to. Just use what's in yours and it will be just as good.
1 cup of mixed red and yellow pearl tomatoes, cut in half
1 cup of fresh spinach
1 cup of broccoli, cut into florets
6 large mushrooms
1 cup of frozen peas
2 cloves garlic, minced
1 pound wheat spaghetti (or any other pasta you have)
2 tbs olive oil
1/2 cup grated parmesan cheese
1/4 cup cream
Kosher salt and pepper
Boil pasta according to package directions. Meanwhile, heat a large skillet over medium heat. Add olive oil and garlic, cooking for 30 seconds. Add broccoli and mushrooms, cooking for about 5 minutes, stirring occasionally. Add tomatoes and spinach, tossing for an additional 4 to five minutes.
NOTE: Before you drain your pasta, save about 1/2 cup of the water.
Add this water to your vegetables and cook for about 3 more minutes, adding the peas. Add the cream and parmesan cheese. Stir to coat. Stir in with the pasta and salt and pepper to taste.