This recipe is from the Canadian Wheat Board’s Pasta from the Prairies cookbook.

1 small broccoli head
1/2 cauliflower head
1 carrot
2 celery stalks
1/2 red or green pepper
1/2 onion
2 ripe tomatoes
1 Tbsp. olive oil
 garlic to taste 
 parsley to taste 
 lemon pepper to taste 
 dash soy sauce (optional) 
4 cups cooked fettuccine

Prepare the vegetables by cutting into bite-sized pieces. Pour olive oil into a pan and stir-fry the vegetables and spices for two to three minutes. The tomatoes will juice to make a sauce. Add soy sauce if you prefer. Serve over hot fettuccine.