Pesto Vegetable Pasta

I made this recipe one night when I had a sack of mixed veggies moldering away in the fridge and my eye fell on a package of pesto sauce. It gets made a couple times a year at my house, like spaghetti.

• 1 package of pesto sauce

• olive oil

• wide noodles

• 1 package of mixed vegetables (broccoli, cauliflower, carrots)

• Parmesan cheese

1. Prepare the noodles as instructed on the package.

2. Prepare the pesto sauce as directed on the package.

3. Preheat the oven to 375.

4. Put the cooked noodles in a baking dish. Add the vegetables. You can use a wide variety of vegetables in this dish. I usually use a package containing small carrots, cauliflower, and broccoli, but have included beets, radishes, sweet peas, brussel sprouts, and other vegetables in the past. Onion doesn't work, and I've never included garlic or potato. Cut the vegetables to bite size pieces.

5. Pour the pesto sauce over the noodles and vegetables. Shake some parmesan cheese in, not too much. Too much parmesan cheese tastes bad. Stir everything together thoroughly.

6. Drizzle some olive oil over the top and several more shakes of Parmesan cheese. Cover the dish with foil.

7. Bake in the oven for approximately 30 minutes. I never time this dish myself, but instead simply check the vegetables occasionally to see how done they are. About two thirds of the way through the cook remove the foil. Remove when the vegetables have reached the desired point of doneness.

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