Clean Out Your Refrigerator Pasta

adapted by

olive oil for the pan
1 pound whole wheat pasta, cooked al dente according to package directions
(2) 8-ounce packages cremini mushrooms
1 head broccoli, cut into florets
1 red pepper cut into chunks
1 yellow tomato, cut into chunks
1/2 cup fresh or frozen green peas
3 cloves garlic, finely chopped
1 1/2 cups chicken broth (or vegetable broth)
splash of Sherry
salt and pepper, to taste
crushed red pepper, to taste
Parmesan cheese (optional)

Prepare the pasta according to the package directions. Do not overcook.

Heat oil in a large nonstick skillet over medium-high heat. Add the mushrooms; sauté about 3 minutes. Add broccoli, salt, pepper, and garlic; sauté for 2 -3 minutes. Add the red pepper and tomato; sauté for another 2 minutes more. Stir in a splash of Sherry and the broth, scraping pan to loosen browned bits. Bring to a boil and simmer for a couple minutes. Add the peas and cook another minute or so. Taste for seasoning and then add the pasta and a little bit of Parmesan cheese; stir well to coat. Remove from heat; and serve with additional cheese and a drizzle of olive oil.

Use any vegetables you like, any pasta you like.