Because some vegetables need to cook longer than others, I tend to slice and dice as the previous ingredients are cooking. I’ve also prepared this with diced prosciutto (add with the garlic), diced tomatoes (add with the squash), and grated Parmesan cheese (add at the end of cooking).
3 T. olive oil
1 c. carrots, thinly sliced
5 bell peppers, julienned (I used 2 red, 3 green)
1 large yellow onion, julienned
5 cloves garlic, finely minced
1 small head green cabbage, cored, thinly sliced, and parboiled
2 zucchini, halved lengthwise, then halved across, thinly slice each quarter lengthwise
2 yellow summer squash, sliced in same manner as the zucchini
2 c. Barilla whole grain pasta (I used medium shells), cooked as directed
Over medium to medium-high heat, add oil to a very large frying pan. Add carrots; stirring occasionally. While carrots are cooking, slice bell peppers then add to frying pan. Season with salt, stirring as needed. While the mix is cooking, slice onion and prepare cabbage. Add to frying pan and season with salt, and continue to stir. Prepare garlic and squash, add to pan and season with salt, stir. Cook pasta; drain; add to frying pan, combining with vegetables. Season with black and cayenne peppers to taste.
Yields 10-1 cup servings, 1.8 WW points each (adding prosciutto or Parmesan cheese will increase this value.)