Spaghetti Primavera

• 250 g spaghetti
• 2 tomatoes
• 100 g button mushrooms, thinly sliced
• 100 g zucchini, thinly sliced
• 50 g yellow capsicums, sliced
• 50 g red capsicums, sliced
• 100 g broccoli, cut into florets,blanched
• 1 teaspoon chopped garlic
• 12 teaspoon thyme
• 12 teaspoon oregano
• 1 tablespoon chopped fresh basil
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 14 teaspoon pepper
• 1 tablespoon light soy sauce
• 2 tablespoons olive oil or 2 tablespoons corn oil

1. Bring a large pot of salted water to a boil.
2. Add spaghetti and a few drops of oil and cook for 5 to 6 minutes.
3. Rinse with cold water and set aside.
4. To skin tomatoes: Bring a pot of water to a boil.
5. Cut a shallow X on the skin of the tomato at the end.
6. Drop the tomato into the boiling water for half to 1 minute.
7. Remove the tomato to a bowl of cold water.
8. Steep for 2 to 3 minutes and peel off the skin with a sharp knife.
9. Cut peeled tomatoes into quarters.
10. Remove the seeds and cube the tomatoes.
11. Set aside.
12. Heat wok with olive oil or corn oil.
13. Fry garlic till fragrant.
14. Add mushrooms, zucchini and the rest of the vegetables.
15. Stir well briskly and mix in herbs and seasoning.
16. Mix well.
17. Dish out into a mixing bowl.
18. Add the prepared spaghetti and toss well to mix.
19. Transfer out onto a serving platter and serve immediately.

tomatoes, button mushrooms, zucchini, yellow capsicums, red capsicums, broccoli, garlic, thyme, oregano, fresh basil, salt, ground black pepper, pepper, soy sauce, olive oil

Taken from www.food.com/recipe/spaghetti-primavera-97975 (may not work)