Sauted veggies with pasta and sauce

[Neil Gordon]

Easy to make and easy to clean up... just a small saucepan for the pasta and a small skillet otherwise.

Ingredients:
1 cup elbows
mushrooms
scallions
peppers, hot or sweet to taste
garlic, to taste
pasta sauce

I stock gourmet pasta sauce, in small jars. The extra cost for "gourmet" is offset by the lack of waste. (Yes, I know, I could get cheap sauce in smaller sizes, too.)

Dice the veggies and saute in olive oil while the pasta is cooking. Drain the pasta, adding a couple of tablespoons of pasta water to the veggies. Add the pasta to the veggies, add the sauce, stir and continue cooking until the sauce is hot. Salt, pepper and hot sauce or crushed red pepper to taste.

Serve in small bowls. Spoons work better than forks. Soak the skillet while you're eating for easier cleanup.

Don't be afraid to add diced chicken, shrimp or whatever, or to substitute rice for the pasta.