Mini Ravindran
2 cups dried of rotelle pasta- cooked according to directions and drained
3 tomatoes (preferably vine tomatoes)- quartered
3-4 jalapenos (spicier) or 1-2 bell peppers (milder)- diced
2 yellow or white onions (medium to large)- chopped thinly
2 zucchinis or yellow squash diced
2 carrots- minced
1/2 cup broccoli florets- steamed and drained
4 tablespoons olive oil
1 tablespoon Italian breadcrumbs
1 tablespoon parmigiano-reggiano cheese
Ground pepper and salt

Add oil to wok on low to medium-heat and when oil is hot, add onions and stir until tender. Add peppers. Then add zuccinis, carrots and broccoli. Then add tomatoes. Sprinkle in the breadcrumbs and cheese. If the mixture gets dry add more olive oil to the wok. Once all the vegetables are covered with mixture, then add the pre-cooked pasta. Stir for 5 minutes. Add ground pepper and salt to your liking.

Mini Ravindran