Key West Pasta

When we're here in Florida we often eat at a small restaurant nearby. I won't divulge the name of the place but the chef has seen us so often he comes out and talks to us almost every time we stop in. Mickey and I both love his pasta primavera. Last night I finagled the recipe out of him...more or less. You'll see what I mean when you read it. There are no measurements--just a handful of this and a pinch of that, he says. Adjust it to suit your own tastes, I guess. Anyhow, here's the best (if somewhat sketchy) pasta primavera recipe I know. Enjoy!

Pasta Primavera
green beans, trimmed
broccoli florets
asparagus slices
red bell pepper, chopped
olive oil
chopped onion
minced fresh garlic
pinch crushed red pepper
fresh green peas
pinch salt
chopped fresh basil
shaved Parmigiano-Reggiano cheese
pasta of your choice

*we've been eating fettucine*

Cook green veggies until just tender; drain. Heat oil in large skillet. Add onion, garlic, bell pepper and cook until soft. Add cooked vegetables, stir and then add herbs and spices. Serve over pasta. Add generous helping of cheese over top. Open a bottle of your favorite wine and enjoy!