Sautéed Vegetables And Pasta

• 4 cups dry pasta (rotini, farfalle, shells, penne, etc. - something chunky, preferably whole wheat/grain)
• 3 tbsp + 6 tbsp extra virgin olive oil, separated
• 2 large shallots (or 1 medium onion), chopped
• 5-8 cloves garlic, minced or pressed
• 2 cups fresh broccoli florets (or 3 cups rapini), coarsely chopped
• 1 medium zucchini, quartered and sliced
• 3 oz (3 tbsp) sundried tomatoes, chopped
• 4 cups fresh spinach, coarsely chopped
• 1/2 cup fresh basil, chopped
• Salt and pepper, to taste
• 1/4 cup parmesan or romano cheese, grated

1. Fill a large saucepan or medium stockpot half full with water. Add a dash of salt and olive oil (optional). Bring to a boil. Add pasta. Cook pasta until approximately 8-10 minutes, or to preferred tenderness. Drain and set aside.
2. In a large skillet or saute pan, heat 3 tbsp oil over medium-low heat. Add shallots and garlic. Cook until shallots are translucent, about 5 minutes, stirring frequently. Stir in sundried tomatoes and cook for an additional minute.
3. Pour in half of the remaining olive oil. Add the broccoli and zucchini. Cook for an additional 5 minutes, or until the broccoli is just cooked. Add spinach and cook stirring until spinach is wilted, about 2-3 minutes. Add basil and the remainder of oil, and cook for 1-2 minutes.
4. Stir cooked pasta, salt, and pepper in with vegetables. Remove from heat.
5. Separate into pasta serving bowls. (This should make 4 servings if no accompanying dishes are being served, 6 with sides.) Sprinkle with 1-2 tbsp cheese per serving.

pasta, shallots, garlic, fresh broccoli, zucchini, sundried tomatoes, fresh spinach, fresh basil, salt, parmesan

Taken from www.epicurious.com/recipes/member/views/sauteed-vegetables-and-pasta-50116973 (may not work)