Recipe - A Pasta For All Seasons

1 pack Penne pasta ; (16 oz)
6 tablespoon Olive oil
2/3 cup Chopped onion
2 teaspoon Minced garlic
Salt
Freshly ground black pepper
1 cup White wine or chicken broth;
divided
8 Fresh basil leaves; chopped
(or 3 tspns dried basil)
2 cup Fresh broccoli florets
1 cup Fresh cauliflower florets
1 cup Sliced fresh mushrooms
One half cup Fresh baby carrots
1 Bell pepper; cut or sliced up into
strips
5 md Tomatoes; chopped
1 tablespoon Dried thyme
One half cup Pine nuts
Freshly grated Romano cheese
Chopped parsley; for garnish
Fresh parsley sprigs; for
garnish

Bring a large pot of water to a boil; prepare pasta according to
package directions. When done, drain and place in large serving bowl;
keep warm if necessary. Meanwhile, heat oil in large nonstick frying
pan over medium heat. Add onion; saute for 3 to 5 minutes, until
translucent. Add garlic; saute 2 minutes longer, being careful not to
let mixture brown. Add salt and pepper to taste. Add One half cup wine;
simmer 2 to 3 minutes. Add remaining One half cup wine; simmer 2 more
minutes. Add basil, broccoli, cauliflower, mushrooms, carrots and
bell pepper; simmer for 10 minutes. Add tomatoes and thyme, stirring
gently. Bring to a slow boil. Reduce heat to low; simmer for 10
minutes. Add sauce mixture and pine nuts to pasta; stir to coat well.
Stir in One half cup grated cheese. Sprinkle additional cheese on top.
Sprinkle with a little chopped parsley, garnish with parsley sprigs
and serve. Yields 4 to 6