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.