Big Bowl Pasta Primavera

• 8 ounces spaghetti, broken into thirds
• 2 1/2 quarts boiling water
• 1 tablespoon oil
• 2 teaspoons salt
• 1 1/3 cups evaporated milk
• 2/3 cup parmesan cheese
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon oil
• 2 carrots, cut into matchsticks
• 1 medium onion, thinly sliced
• 1/2 cup celery, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon oil
• 1 cup cauliflower floret
• 1 cup broccoli floret
• 1 cup pea pods (fresh or frozen partially thawed and cut in half)
• 1 cup zucchini, slivers with peel
• 8 cherry tomatoes, halved

1. Combine evaporated milk, parmesan cheese, parsley, basil, 1 tsp salt, 1/4 tsp pepper in bowl, set aside.
2. Cook spaghetti in boiling water and oil and 2 tsp salt in a large uncovered pot for 11-13 minutes, or until tender,drain. Transfer to big bowl, cover with foil to keep warm.
3. Heat wok or frying pan on medium-high heat, add 1 tbsp oil, add carrots, onion, celery and garlic, stir fry until soft. Transfer to big bowl.
4. Add 1 tbsp oil to hot wok, add cauliflower and broccoli, stir fry 4 minutes, add pea pods and zucchini, stir fry 2 minutes.
5. Add tomatoes and evaporated milk mixture,stir until heated through. Transfer to big bowl toss to mix every thing well.
6. My family loves this with a few handfuls of cooked prawns on the top. I don't like crunchy carrots in this dish, par boil them for 5 minutes.

boiling water, oil, salt, milk, parmesan cheese, parsley, basil, salt, pepper, oil, carrots, onion, celery, garlic, oil, cauliflower floret, broccoli floret, pea pods, zucchini, tomatoes

Taken from www.food.com/recipe/big-bowl-pasta-primavera-168744 (may not work)