1/4 cup extra-virgin olive oil
1/2 cup green onions, chopped finely
2 sweet red or yellow peppers, cored, trimmed & sliced thin
2 zucchini, peeled and sliced thin
2 carrots, peeled & chopped
6 asparagus stalks, chopped
1/4 cup fresh or frozen peas
1/4 cup dry white wine
1/4 cup vegetable broth
1 tsp. fresh basil, minced
1 tsp. fresh oregano, minced
Salt and pepper to taste
1/2 lb. elbow macaroni pasta
1 tsp. Italian parsley, minced
1/2 cup freshly grated Parmigiano-Reggiano cheese
½ cup shredded provolone cheese
Heat 1/4 cup olive oil in a 12-inch sauté pan. Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.
Add wine and broth. Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese. Add salt and pepper to taste.
Bring a 12-quart pot of water to a boil. Add salt, then pasta and cook until “al dente”.
Drain pasta and toss with sauce.
Sprinkle with parsley and remaining cheeses, and serve.