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1
Place a large saucepan with 1 inch of water over high heat and bring to a boil.
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2
Peel the carrot and cut into thin slices.
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3
Add the carrot slices and broccoli to the pan, cover, and cook for 4 minutes, or until the broccoli is still crisp but also a bit tender.
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4
Drain the water and set the broccoli and carrots aside.
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5
(Alternatively, if you have a microwave, place the carrots and broccoli in a microwave-safe container and add a little water.
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6
Cover with plastic wrap or wax paper and microwave on high heat for 5 minutes, or until tender.)
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7
Peel the onion and cut into 1/2-inch pieces.
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8
Cut the zucchini and yellow squash in half lengthwise, and then cut into thin slices.
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9
Peel and finely chop the garlic or put it through a garlic press.
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10
Cut the tomato in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and chop into 1/2-inch pieces.
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11
Place the peas in a colander.
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12
Fill the same large saucepan about two-thirds full with salted water, return it to the stove over high heat, and bring to a boil.
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13
Add the pasta and cook, stirring occasionally, for 10 to 12 minutes, or until al dente.
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14
Pour the pasta into the colander with the peas and drain well; this will defrost the peas and even cook them a bit.
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15
While the pasta is cooking, place the oil in a large skillet over medium-high heat.
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16
Add the onion, zucchini, and yellow squash and cook, stirring frequently, for 8 to 10 minutes, or until the vegetables start to get translucent.
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17
Add the garlic and cook for 1 minute, then add the tomato, broccoli, and carrot and cook for 2 to 3 minutes, or until the tomatoes are warm.
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18
Add the milk and Parmesan cheese to the pan and stir gently for 1 minute.
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19
Add the pasta and peas to the pan and stir until combined.
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20
Season with salt and pepper, sprinkle with some more Parmesan cheese, and serve immediately.
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21
The National Pasta Association lists fifty-one different types of pasta on their website.
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22
With so many to choose from it can be difficult to remember which one works best for what.
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23
An easy rule of thumb is that delicate pastas like angel hair should be served with light, thin sauces; thicker pastas such as fettuccine are good for heavier sauces; and pastas with holes, like penne or tube pasta, work well with chunky sauces.
