Pasta Veggie Medley

Lesli Dustin

8 oz. penne pasta
1 onion, chopped
2 T. oil
2 small zucchini, julienned
2 medium carrots, julienned
2 T. grated parmesan cheese
salt and pepper

Cook pasta. In a skillet, saute onion in oil until tender. Add zucchini and carrots and stir-fry until carrots are tender. Add to drained, cooked pasta and toss in a serving bowl. Sprinkle with cheese and salt and pepper to taste.